Monday, July 5, 2010

Cheese Gnocci

This especially goes out to people like CheeseSlave, and all lovers of cheese. Much thanks to SCD recipes where this was posted.

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.


  1. I am so going to try these for my son new to the SCD diet! Thanks for the head's up.

  2. So 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!

    1. They 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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