I have a weakness for Italian, and pre-dx one of my favourite dishes was
gnocchi. I haven't had it since dx, because it's potatoes and flour.
Today, I was watching David Rocco's Dolce Vita on food tv, and out he
comes with this lower carb version. I was dying watching him make it. He
didn't give amounts, but really it's the method that's important.
I can't wait to try this. Maybe tonight.

Ricotta and Grana Padano Gnocchi

ricotta cheese
freshly grated grana padano cheese
flour

It looked like he had about 1 1/2 - 2 pounds of ricotta. Put the cheese
in a coffee filter and strainer and let drain in the fridge for a few
hours to remove excess water.
Place in a large bowl and add lots of grana padano (at least a couple of
cups), until the mixture is a soft dough. Add enough flour to get a
doughy but still sticky consistency. It looked like he used maybe 1/4
cup maximum. Remove to a lightly floured board and knead, adding a bit
more flour, until no longer sticky. Roll into 1/2 inch diameter logs and
cut into gnocchi. Take the back of a fork and roll the gnocchi to make
ridges for the sauce to cling to. You have to work quickly, otherwise
the dough will dry and crack.

Store gnocchi covered in a damp tea towel while preparing. 2 minutes in
boiling water and there you have it. Serve with your favourite fresh
tomato sauce.


I have difficulty navigating the foodtv.ca website because my computer
is too old and slow. There should be a real recipe there, if you care to
have a look.

Vicki

In article >,
Vicki Beausoleil > wrote:

> I have a weakness for Italian, and pre-dx one of my favourite dishes was
> gnocchi. I haven't had it since dx, because it's potatoes and flour.
> Today, I was watching David Rocco's Dolce Vita on food tv, and out he
> comes with this lower carb version. I was dying watching him make it. He
> didn't give amounts, but really it's the method that's important.
> I can't wait to try this. Maybe tonight.

[snip]

> I have difficulty navigating the foodtv.ca website because my computer
> is too old and slow. There should be a real recipe there, if you care to
> have a look.

Here's the URL
http://www.foodtv.ca/recipes/reciped...ipe%5F5090.asp

Priscilla

Vicki...

Bless you!!!!

I love love love gnocchi! Can't wait to try it.

Jennifer

I found the recipe:

RICOTTA AND GRANA PADANO GNOCCHI
Yield:4

* 18 oz ricotta cheese (500g)
* 9 oz grated Grana Padano cheese (250g)
* Flour, for binding and dusting
* 4 tbsp unsalted butter (60ml)
* Fresh sage leaves



Directions:

1. Place the soft ricotta cheese and Grana Padano cheese in a large
bowl and mix by folding ingredients together. Add a small amount of
flour to bind the dough and absorb excess moisture.
2. Kneed the dough on a lightly floured work surface. It is
important not to add too much flour because the gnocchi may get heavy.
3. Take a large piece of dough and roll it out into thin logs,
approximately 3/4-inch thick. Cut them into 1/2-inch wide cubes.
4. Make ridges on each gnocchi by using the back of a fork in a
rolling action. The imprints will allow the sauce to get trapped on the
surface of the gnocchi.
5. Place gnocchi on a tray in a single layer underneath a cloth to
prevent drying out. May be set in fridge or freezer until needed.
6. To cook the gnocchi, place in a pot of boiling salted water for
about a minute or until they float to the surface.

Sauce

1. Melt butter in a saucepan and add fresh sage leaves. Drain the
gnocchi and add directly to the saucepan. Cook together with the sauce
for about 30 seconds.



Vicki Beausoleil wrote:

> I have a weakness for Italian, and pre-dx one of my favourite dishes was
> gnocchi. I haven't had it since dx, because it's potatoes and flour.
> Today, I was watching David Rocco's Dolce Vita on food tv, and out he
> comes with this lower carb version. I was dying watching him make it. He
> didn't give amounts, but really it's the method that's important.
> I can't wait to try this. Maybe tonight.
>
> Ricotta and Grana Padano Gnocchi
>
> ricotta cheese
> freshly grated grana padano cheese
> flour
>
> It looked like he had about 1 1/2 - 2 pounds of ricotta. Put the cheese
> in a coffee filter and strainer and let drain in the fridge for a few
> hours to remove excess water.
> Place in a large bowl and add lots of grana padano (at least a couple of
> cups), until the mixture is a soft dough. Add enough flour to get a
> doughy but still sticky consistency. It looked like he used maybe 1/4
> cup maximum. Remove to a lightly floured board and knead, adding a bit
> more flour, until no longer sticky. Roll into 1/2 inch diameter logs and
> cut into gnocchi. Take the back of a fork and roll the gnocchi to make
> ridges for the sauce to cling to. You have to work quickly, otherwise
> the dough will dry and crack.
>
> Store gnocchi covered in a damp tea towel while preparing. 2 minutes in
> boiling water and there you have it. Serve with your favourite fresh
> tomato sauce.
>
>
> I have difficulty navigating the foodtv.ca website because my computer
> is too old and slow. There should be a real recipe there, if you care to
> have a look.
>
> Vicki

Jennifer wrote:
>
> Vicki...
>
> Bless you!!!!
>
> I love love love gnocchi! Can't wait to try it.
>
> Jennifer
>

Thanks for the recipe, you two. I got the Grana Padano, but my Costco
didn't have ricotta, so another trip is in order tomorrow morning.

MasterCook works it out to 12.3 grams of carbohydrate per serving using
1/4 cup of flour. Since Grana Padano isn't in my ingredient database, I
substituted Parmesan.

I also went computer shopping today. Man, are they cheap! I know where
my tax refund is going...:-)

Vicki

In article >,
Vicki Beausoleil > wrote:

> Jennifer wrote:
> >
> > Vicki...
> >
> > Bless you!!!!
> >
> > I love love love gnocchi! Can't wait to try it.
> >
> > Jennifer
> >
>
> Thanks for the recipe, you two. I got the Grana Padano, but my Costco
> didn't have ricotta, so another trip is in order tomorrow morning.

You're welcome. I printed it off for myself as well.

Priscilla