Gnocchi/Dumpling

I kind of followed this recipe https://www.allrecipes.com/recipe/11760/quick-gnocchi/

1c instant potato flakes
1c hot water
1 egg
1t salt
dash of pepper
1/2c wheat flour
2/3c all-purpose flour
(Really called for 1.5c flour but that would have been way tooo much)

-Pour hot water over instant potato flakes and stir.  Let cool.
-Stir in egg, salt, pepper.
-Blend in enough flour to make a stiff dough.  Let sit to allow flour to hydrate
-Turn dough out on a floured surface and knead.
-Divide dough into quarters.  Roll each section into a long snake that is ~3/4" in diameter.
-Cut into bite-sized pieces with a knife dipped in flour.
-Roll on a fork or put a dent in with your finger.
-Use in soup or cook in boiling water until they rise to the top (2-4min)

Low Carb Gnocchi

I found this on http://foodcount.com/recipe/homemade-garlic-gnocchi

But it is really located at https://theprimitivepalate.com/2015/01/25/keto-garlic-gnocchi/

Keto Garlic Gnocchi

• Servings: 2
• Time: 25 minutes
• Difficulty: moderate
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Ingredients

• 2 cups shredded Mozzarella (Low-Moisture Part-Skim this is a MUST–otherwise it will fall apart when boiled! I find Kraft to work the best!)
• 3 egg yolks
• 1 tsp granulated garlic
• butter & olive oil for sauteing

Method:

1. Place cheese and garlic in a microwave safe bowl and toss around to combine. Melt cheese in microwave for about 1 to 1 1/2 minutes.
2. Fold in one egg yolk at a time until a homogeneous dough forms. This actually takes a little elbow grease!
3. Portion dough into 4 balls.
4. Chill in refrigerator for at least 10 minutes.
5. Lightly grease a silpat or parchment (and your hands-it helps from sticking!) and roll out each ball into a 14-15″ log.
6. Slice each log into 1″ pieces. (If you like, you can press the tip of a fork onto each piece to get that “gnocchi” look but it’s not necessary)
7. In a large pot, bring about a half gallon of salted water to a boil (like you would for normal pasta). Place all the gnocchi into the pot and cook until they float, about 2-3 minutes. The strain into a colander. (*note: a few of my readers say that have skipped this step and the gnocchi still turns out great!)
8. Heat a large non-stick pan on medium-high heat. Add a tablespoon of butter and a tablespoon of oil to pan.
9. Add gnocchi and saute each side for about 1-2 minutes, until golden brown.
10. Season with salt and pepper and serve!

It’s a seriously rare occasion that I crave pasta. I know, I’m soooo lucky. I should rephrase that, I rarely crave boxed pasta. Handmade pasta is a different story, and gnocchi has always been my favorite. They are like soft little pillows that melt in your mouth…when cooked correctly of course!

Recently, I came up with a recipe for Everything Bagel Dogs and the dough was such a hit! So I’ve been tinkering around with it and came up with this recipe! I was astounded that this dough is able to be boiled and then panfried!

Making this recipe is surprisingly much easier than real gnocchi! Technically all you need are 2 ingredients: shredded mozzarella and egg yolks! I add a little garlic powder to give them a bit more flavor. Normally, when you are boiling gnocchi you have to take them out as soon as they float, or they get extra gummy and not very yummy.

Luckily, these are a different story. I actually let them float around in the boiling water for an extra 5 minutes and they were still soft little pillows.

With only 4 net carbs per serving (a 1 cup serving of traditional potato gnocchi is about 40 carbs) this recipe is a great alternative to pasta! I served mine with roasted wild mushrooms, arugula and panfried pork chops. I’d love to hear what everyone else comes up with!