Cheese Gnocci
An alternative to potatoes and pasta
• 1 cup DCCC (dry curd cottage cheese)
(I substituted Farmer's cheese and it worked well.)
• 1 egg
• 1/2 cup parmesan cheese
Run in food processor, transfer into a bowl and add
• 1/4 cup almond flour
• 1/2 cup grated cheddar
Mix well, form into 4 balls (moisten hands) roll into ropes about 1/2" thick. Length will vary as to the thickness. Pat down slightly, cut into 1" pieces. Alternatively you can just grab little bits and roll into 1 in. balls as I did, but I think the rope is more efficient. Fill a small bowl partially with ice water and have nearby. Bring pot of water to boil, then lower temp. to where the water is simmering, drop gnocci into the water - when they rise to the top after a minute or two - remove and place into cold water, drain, refrigerate for 1 hour. Do not overcook or they will turn into a cheesey blob!! Reheat and serve with tomato sauce with added mushrooms, SCD bacon, sausage, ham etc. These gnocci freeze well.
I took a picture of the prettier ones - but I learned from experience not to let them overcook. Some of my gnocci was very blobbish instead of cute little pasta balls. Oh well, it still tasted very yummy. I skipped the fridge time and added these to some leftover beef-tomato-garlic soup. They were wonderfully good.
I am so going to try these for my son new to the SCD diet! Thanks for the head's up.
ReplyDeleteSo I tried this recipe because it looks absolutely delicious but it didn't come out right for me and I can't figure out where I went wrong. I did not do the ropes but rolled the dough into small balls and put them into simmering water. They didn't take the 1-2 minutes mentioned to pop up... it was more like 45-60 seconds tops. I pulled them out when they popped to the surface and put them in the ice water. They came out so mushy that they just ended up being part of a soup as they blobbed together in the fridge. They were blobby before I put them in the fridge together, too. What am I missing here? Thank you!
ReplyDeleteThey tend to be somewhat blobby - there simply isn't enough starch in these for them to be perfect gnocci. It may have been that the water was a little too hot and so they overcooked? And yes - once in the fridge, if they are slightly blobby, they turn into a giant blob... I just broke into chunks again before throwing soup. Still tasty though!
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