Zokla Swiss Gnocchi Recipes

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LOW CARB GOAT CHEESE GNOCCHI



Low Carb Goat Cheese Gnocchi image

This is a type of gnocchi called "gnudi." In Italian, gnudi means nude. It is made mostly of cheeses, and therefore it is somewhat like the filling inside of ravioli. Since it lacks the pasta shell, the little dumplings are nude, and therefore the dish is lower in carbohydrates. See a video of the author preparing this recipe. Do a search in YouTube with the words "Low Carb Gnocchi."

Provided by Mr. Sandman

Categories     European

Time 50m

Yield 172 Gnocchi, 4 serving(s)

Number Of Ingredients 6

1/2 cup soy flour, sifted
1/2 cup all-purpose flour, sifted
1 1/2 cups parmesan cheese, grated
3 large egg yolks, only
8 ounces goat cheese, softened
8 ounces cream cheese, softened

Steps:

  • Bring a large pot of water to a gentle boil.
  • Combine all ingredients in a large bowl. Use your hands and fingers to incorporate everything thoroughly into a dough ball. Break off a small handful of dough and place on a large wooden surface and roll it with both hands into a rope of about 1/2 to 3/4 inch thick and about one foot long. With a small knife, cut the rope into one inch sections. Continue making the little gnudi dumplings until all the dough is used up. You should have about 172 gnudis. Place them onto a cookie sheet lined with wax paper or non-stick foil.
  • Place a batch of about 30 gnudi in the boiling water at a time. After about 2-3 minutes they will float to the surface. After they have floated for about 15 to 30 seconds, remove them with a strainer to a large platter or large bowl. Repeat until all gnudi have been cooked. Top with your favorite sauce.

Nutrition Facts : Calories 707.2, Fat 53, SaturatedFat 30.8, Cholesterol 278.7, Sodium 1055.9, Carbohydrate 20.9, Fiber 0.4, Sugar 3.7, Protein 37.7

SWISS CHARD GNOCCHI



Swiss Chard Gnocchi image

Categories     Leafy Green     Potato     Vegetable     Vegetarian     Spring     Chard     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

1 pound russet potatoes (about 2 large)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 pounds Swiss chard, stems and ribs trimmed
1 large egg
1 tablespoon olive oil
1 3/4 cups (about) all purpose flour
1/2 cup (1 stick) butter
4 cups homemade or purchased tomato-herb sauce
Freshly grated Parmesan cheese

Steps:

  • Steam potatoes until very tender, about 50 minutes. Cool potatoes slightly, then peel. Mash potatoes in large bowl until smooth. Mix in salt and pepper. Meanwhile, bring 2 inches of salted water to boil in large pot. Add chard and cook until wilted, stirring occasionally, about 3 minutes. Drain chard; cool. Squeeze out as much excess liquid as possible. Finely chop chard in processor.
  • Mix chard into potato mixture. Stir in egg and oil. Gradually mix in enough flour to form soft, slightly sticky dough.
  • Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch-long rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval ball. Using whisk, gently roll each ball down length of wires, making ribbed impressions in gnocchi. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping with remaining dough.
  • Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface and are tender, about 6 minutes. Using slotted spoon, transfer gnocchi to large bowl. (Can be made 1 day ahead. Place gnocchi in single layer on oiled baking sheet. Cover with plastic; chill.)
  • Melt butter in heavy large skillet over medium-high heat. Add gnocchi and sauté until coated with butter and heated through, about 3 minutes. Meanwhile, bring sauce to simmer in heavy medium saucepan, stirring occasionally. Ladle sauce onto plates.
  • Spoon gnocchi atop sauce. Sprinkle with cheese and serve.

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