I love Gnocci, when it's made right they should be nice and light, not little lead balls. My family likes them made with ricotta cheese instead of the potato. They are very easy to make, don't really take that much time and usually when I make them I get lots of yums. Isn't that what it's all about when cooking? Making the people who are eating a happy bunch? If you'd like to try to make these follow the recipe that I used here, just omit the sweet potatoes, brown sugar and nutmeg.
Tonight I made these with a sundried tomato pesto. The pesto is relatively an easy thing to make.
Here's what I did
1 head of parsley cleaned, big stems removed
5 cloves of garlic, peeled and smashed
a bunch of basil, cleaned and stems removed
salt and pepper to taste
10 sundried tomatoes
***a handful of pine nuts or walnuts- these are very optional
1/4 cup parmesan cheese, grated
1/4 cup romano cheese, grated
extra virgin olive oil to blend
I just put everything in the blender adding the oil a little at a time until everything is nice and smooth and blended.
Toss the Gnocci with the pesto and serve with a little more grated parmesan cheese.
You'll enjoy the Gnocci and the yums that come with it!
Buon Appetito
xoxoxo
Lorraine
Tonight I made these with a sundried tomato pesto. The pesto is relatively an easy thing to make.
Here's what I did
1 head of parsley cleaned, big stems removed
5 cloves of garlic, peeled and smashed
a bunch of basil, cleaned and stems removed
salt and pepper to taste
10 sundried tomatoes
***a handful of pine nuts or walnuts- these are very optional
1/4 cup parmesan cheese, grated
1/4 cup romano cheese, grated
extra virgin olive oil to blend
I just put everything in the blender adding the oil a little at a time until everything is nice and smooth and blended.
Toss the Gnocci with the pesto and serve with a little more grated parmesan cheese.
You'll enjoy the Gnocci and the yums that come with it!
Buon Appetito
xoxoxo
Lorraine
I didn't know you could make gnocci without potato. Will it hold together when boiled? This could be a good substitute for pasta for me and others on Atkins.
ReplyDeletePaul these were boiled and they did not fall apart.
ReplyDeleteAfter boiling I pan fried them in browned butter to give them a nice color and then tossed them with the pesto and then topped them with some freshly grated parmesean cheese.
Is flour permitted on Atkins? If so, go for it!
OMG my mouth is watering...
ReplyDeleteI think the key is browning them after boiling them. We do the same thing with spaetzle, which is a great German mostly egg noodle. They are almost like scrambled eggs.
ReplyDeleteSome places serve gnocchi just boiled. The brown butter (and a little onion or shallots in the butter) is what gives it the great flavor. I found a spaetzle maker recently at this great chef supply store near me and am anxious to use it over the holidays. This store has any gadget you could dream of. I know Lorraine would love it.