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AIP Plantain Gnocci with Saffron Cream Sauce

Updated: Sep 29, 2018

Omit egg yolks and crab meat for a vegan recipe


Ingredients:

Gnocci:

-3 green plantains

3/8 cup Coconut Flour

1/4 cup Tapioca Flour

1/4 cup Avocado Oil


Sauce

12 oz additive free coconut cream

2 egg yolks (if AIP, sub for 1/4 cup gelatin)

1/2 cup sundried tomatoes soaked (omit if AIP)

pinch of saffron

2 table spoons fresh tarragon, chopped

1 tablespoon fresh thyme

1 cup crab meat

1/2 a bell pepper (omit if AIP)

8 asparagus spears sliced

4 crushed garlic cloves

1 head curly endives

3/4 lemon juice

1 tablespoon lemon zest

1 tablespoon red pepper flakes (omit if AIP)


For Gnocci:

Cut ends off of plantains and cut into thirds, boil for 15 minutes or until fork tender. Blend with remaining in dough ingredients and then refrigerate until cool. Roll into ropes and cut into into long cylinders and press with fork.



For Sauce:

In pan saute endives on high heat with salt and lemon juice until just cooked, set aside. In a separate pan saute asparagus, bell peppers, sun dried tomatoes, lemon zest, and roasted garlic until golden brown, add 6 oz coconut milk and saffron, and simmer. Add crab and herbs and stir. In separate bowl mix remaining coconut milk with egg yolks. Stir and let simmer for 5 minutes


In pot, boil water and cook gnocci for 2 minutes, drain and mix into sauce and serve!



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