1 kg of “potato” (jap pumpkin or sweet potato), cut into 3 cm pieces
1/2 cup flour coconut or banana)
1 tbs Himalayan salt
125 grams butter ( ghee, coconut, organic pure butter)
1/2 cup herbs (sage, basil, coriander)
* shaved pecorino cheese (omit for strict AIP)
Season and roast pumpkin in oil at 200C for 40 minutes until golden and soft
Sift 1 1/2 cups flour over pumpkin. Season with salt and pepper. Stir until well combined and a soft dough forms
Place dough onto a lightly floured surface. Knead gently for 3 minutes. Divide into 4 pieces. Roll each piece into a 30cm-long sausage shape. Cut each roll into 3cm pieces. Press with a fork
Heat oil in heavy based fry pan or wok. Add one-quarter of the gnocchi. Cook for 2 minutes or until paddies are golden on one side. Turn and cook for a further 2 minutes. Remove with a slotted spoon to a large bowl. Cover with foil to keep warm. Repeat with remaining paddies, in 3 batches.
Heat butter in a small saucepan over medium heat until melted and sizzling. Add herbs. Cook for 2 minutes. place paddies into bowls. Spoon over herb butter. Season with pepper. Top with pecorino and serve.