Recipe: Cassava Flour Gnocchi with Basil PestoDescription: Tender and pillowy cassava flour gnocchi paired with a vibrant basil pesto, perfect for a paleo AIP diet.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 2 cups cassava flour, 0.5 teaspoon sea salt, 1 cup warm water, 2 tablespoons olive oil, 2 cups basil leaves, 2 cloves garlic, 0.25 teaspoon salt, 0.5 cup olive oilInstructions: In a large bowl, combine cassava flour and sea salt. Create a well in the center and gradually incorporate warm water and olive oil, stirring until a dough forms. Transfer the dough to a lightly cassava-floured surface and knead gently until smooth and pliable. If the dough is too sticky, add more cassava flour, one tablespoon at a time. Divide the dough into four equal parts. Roll each piece into a long rope about 1.5 centimeters in diameter. Cut each rope into 2-centimeter pieces. For traditional gnocchi ridges, gently roll each piece over the back of a fork or a gnocchi board, applying slight pressure. Bring a pot of salted water to a boil. Cook the gnocchi in batches, ensuring not to overcrowd the pot. Boil until the gnocchi float to the surface, about 2 to 3 minutes. Remove with a slotted spoon and set aside. For the pesto, place basil leaves, garlic, and salt in a food processor. Pulse until finely chopped. With the processor running, slowly add olive oil until the mixture is smooth and creamy. Adjust seasoning to taste. Toss the cooked gnocchi with the pesto sauce and serve immediately.Perfect for: Meal planning, weekly preparation, home cooking Tags: paleo, AIP, Italian, main course, gluten-freeThis Cassava Flour Gnocchi with Basil Pesto recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.