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Anti Inflammatory Purple Potato Gnocchi

Anti Inflammatory Purple Potato Gnocchi

We love pasta.

OK, we said it.

So, how can we have our pasta and reduce inflammation at the same time?

Well, let’s use antioxidant-rich purple potatoes as the base, add some bone broth, high-quality grass-fed beef, a high-quality red sauce and BOOM you have an easily-digestible and delicious anti-inflammatory, paleo, and elimination-diet approved meal that is perfect for active individuals.

I mean, lets be honest…who doesn’t love a little whole-food based pasta from time to time?

These little guys may look a bit strange but they sure taste great AND they are a clean source of easily digestible carbohydrate that can be enjoyed at any time of the day, but especially pre-workout!!

A few bonuses to keep in mind. Bone broth is incredibly powerful when it comes to healing, sealing and strengthening the gastrointestinal lining. Purple potatoes are full of antioxidants. Nutritional yeast is a great source of B vitamins. Cassava flour is easy to digest and low in allergenicity.

This is truly the perfect dish for anyone who loves pasta, but typically feels bloated and sluggish after consumption.

While gnocchi may be a bit more time consuming to make compared to packaged pasta, the plus side is that they can be frozen for weeks in advance. Gnocchi is a total lifesaver on busy nights because they boil in literally 2 minutes!

Anti Inflammatory Purple Potato Gnocchi

Prep Time 30 minutes
Cook Time 2 minutes


  • 8 medium purple potatoes
  • 1/2 cup bone broth
  • 1.5 cup cassava flour
  • 2 TBSP nutritional yeast
  • 1 tsp salt


  1. Peel and chop the potatoes into 2 inch cubes. Boil for 15-20 minutes or until tender with fork. Drain and transfer to mixing bowl.

  2. Mix with bone broth until smooth. Add nutritional yeast and salt. Gradually incorporate flour until dough has formed. (OK to add more flour if dough is sticky).

  3. Form dough into one large ball and let sit for 15-20 minutes.

  4. Transfer dough to floured surface and break into four even chunks.

  5. Roll each chunk into a strand about 1/2 inch thick. Use a sharp knife to cut strand into desired pieces, ideally 1 inch long.

  6. Lay gnocchi flat on a baking sheet and freeze until solid, usually about 3 hours.

  7. If you plan to wait a few days (or weeks) to enjoy the gnocchi, transfer to a ziplock bag and place back in the freezer.

  8. When ready to eat, bring salted water to a boil and add frozen gnocchi. Boil for 2-3 minutes, strain, then add your favorite sauce and enjoy!

While making tomato sauce from scratch is the goal, it’s often not a realistic feat. The answer? Browning ground bison, grass-fed beef or turkey and letting it simmer for 30-90 minutes in a can of Raos pasta sauce. This is what you see pictured above. It’s our favorite go-go on busy nights. Delish!

Looking for more info on optimal pre workout fueling? Check out the best all natural pre workout meals and supplements!

About The Author

Kylene Bogden

Kylene Bogden is one of the most well respected Functional Sports Dietitians in the United States. As a high school and collegiate sprinter, she experienced recurrent injury and fatigue. After years of constant struggle, she eventually learned that an abundance of processed foods and poor fueling strategies were the root of her performance issues. Kylene's personal journey as an athlete fueled her passion for finding a more progressive approach to sports nutrition. Since then, she has helped thousands of individuals dramatically improve overall health and athletic performance by taking a whole food approach. To learn more about Kylene's story and how a functional nutrition approach can help you to achieve your goals, simply click on the contact us link in the upper right-hand corner today!

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