I read that you could make gnocchi out of ricotta, so here is my attempt and boy did it taste good! I also decided to try it with a healthy veggie. Instead of potatoes, I used cauliflower!
1 lb ricotta cheese
1 egg
2 cups cauliflower, riced
2 TBS coconut flour
1 tsp Celtic sea salt
Place cauliflower in a food processor and blend until small pieces, that resemble rice. Place 2 cups of the "riced" cauliflower in a bowl, and microwave for 3 minutes or until soft (don't add water, cauliflower has enough water to steam itself).
In a large bowl, whip the ricotta to break up the curds. Add the egg and stir until evenly combined. Add the cauliflower, coconut flour and a pinch of salt. Taste and adjust seasonings.
Use a teaspoon to form oval shape gnocchi. Do not let the formed gnocchi touch each other or they'll stick together. Place on a parchment lined cookie sheet. Bake in over for 20 minutes at 375 degrees or until lightly brown. Serve with favorite low-sugar marina sauce. Makes 4 servings.
NUTRITIONAL COMPARISON (per serving)
Tradiditional Gnocchi = 280 calories, 4g fat, 7g protein, 60 carbs, 5g fiber
"Healthified" Gnocchi = 215 calories, 10g fat, 18g protein, 8 carbs, 1.9g fiber
Hi Maria, I notice that many of your recipes are quite high in calories. At the same time though, they are all made from whole foods and few processed items. Since your recipes follow a low-carb diet, do you feel that when eating in such a way, higher calorie contents are permissible? Does the idea of "calories" change when on a low-carbohydrate diet?
ReplyDeleteHey Sara-
ReplyDeleteAfter studying the biochemistry of food for my degree, a calorie isn't a calorie:) We have something called a "thermic effect of food" TEF that goes on in our body, but only with certain foods. Carbs don't do this. So when you eat 500 calories of carbs, you "net" 500 calories. When you eat 500 calories of fat/protein you "net" a lot less! Happy Eating.
Great--thanks for the response! Final question--what are your thoughts on Greek Yogurt, which can serve as a good substitute for cheeses like ricotta, cottage cheese, and sour cream in recipes. It is, however, higher in sugar. Does it still count as a good low-sugar option or will it cause blood sugar to spike? How do you recommend determining the fine line between what constitutes low-carb and not-low-carb? Thanks for your informative answers!
ReplyDeleteHere is a chart in the beginning of my cookbook to show you the difference in dips (I also have this chart for baking flour, noodles, fruit, veggies, ...lots of things). It helps put everything in perspective.
ReplyDeleteSnack/Dips (Per 6 oz container)
FOOD Carbs Sugars Fiber Calories
Yoplait Yogurt 35 28 0 175
Plain Yogurt 17 10 1 120
Sour Cream 7 0 0 364
Cottage Cheese 9 6 0 120
Also watch this video...it helps explain things on carbs, let me know what you think:)
http://www.youtube.com/watch?v=mNYlIcXynwE
Hi Maria,
ReplyDeleteI made these tonight and they are delicious! I added Parmesan & Romano cheese and made little patties with half of the recipe-my husband and daughter loooved them!
Thanks
Cathy
Thanks for writing Cathy! I'm SO glad you all liked them!:)))
ReplyDeleteJust made these for dinner... The consistency was a little strange, and the flavor was kind of bland. HOWEVER, once I added a little sauce, they were delicious. GREAT alternative to noodles :) Thanks for another tasty recipe, Maria! It's a lot easier than I thought eating this way, and it's so nice to know what I'm putting in my body.
ReplyDelete