June 14, 2020
LCHF gnocchi
LCHF gnocchi that don’t fall apart. Soft and delicious!
INGREDIENTS
for 4 servings:
- 250 g ricotta
- 2 eggs
- 1.5-2 tsp salt (depending on how salty you like it…)
- 1.5 teaspoons (10 g) finely ground Psyillum husk
- 1 heaped tablespoon (18 g) of defatted Live & Love Organic Pumpkin Flour
- 1 heaped tablespoon (18 g) of defatted Live & love Organic Golden Flax Flour
- 2 heaped tablespoons (15 g) Live & love Organic potato fibre
- Spices as desired (basil, parsley, chives, garlic powder, turmeric, etc.)
- A little extra BIO potato fibre for easier shaping.
METHOD
Mix all the ingredients to form a homogeneous dough.
Divide the dough into equal portions and shape into thin rolles and cut at an angle into 0,5 cm thick pieces. For a nicer shape, you can also use a gnocchi shaping tool (fork, corrugated board, fish knife, etc.).
If the dough sticks, you can wet your hands or add a little potato fibre. It should be noted that the gnocchi puff up a little and increase in volume when cooked.
Boil the water, add the salt and cook the gnocchi for about 6-8 minutes. The water should not boil too much, the boiling should be barely noticeable. Gently remove the gnocchi from the water and serve.
MY TIPS
- Gnocchi can be prepared in advance. Store them in the fridge covered with foil or in a bag to prevent them from drying out.
- The gnocchi will not succeed without the psyllium husk, so you can’t leave it out with this ratio of ingredients! I use finely ground BIO powdered thistle (Mϋller’s brand) and you don’t taste it (and it doesn’t overwhelm the dish).
- You could also use BIO sesame flour, almond flour or sunflower flour instead of BIO defatted pumpkin flour.
- Organic potato fibre and organic golden flax meal cannot be substituted or replaced in this recipe.
- Cottage cheese can also be used instead of ricotta.
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