Looking for Low Fat Gnocchi Recipes?

 Here's 2 in 1!

Gnocchi

If you are looking for delicious low fat gnocchi recipes, you've found one of my favorites: Potato gnocchi!

And this is actually 2 gnocchi recipes in one. You see: You can turn thisinto Green Gnocchi just by adding fresh or frozen spinach to the flour and potatoes. Smart, huh?

And just in case you're wondering what on Italy a "gnocchi" is, I volunteer that information here: It is a delicious Italian dumpling normally made with flour and potatoes (although in this case, I've substituted the flour for semolina to keep this delicious dish trim and delicious).

How do you eat it? Well, that's up to you. You can have it with just about any pasta sauce (especially if the pasta sauce is low fat!), but you can also have it with as little as drizzled olive oil, or even in a clear soup.

As for nutrition, gnocchi contains complex carbs and a little bit of fibre. It also contains about 37.8 mg (milligrams = 1/1000 g) of cholesterol, which is an almost insignificant amount of cholesterol.

I think this recipe is a "no-no" if you are following a low carbs recipe... What a pity!


Ingredients:

1 kg (1 lb) waxy potatoes

2 cups semolina

1/2 cup plain flour

1 egg

2 Tbsp butter

1/2 tsp nutmeg

low fat Parmesan cheese (1 Tbsp per serving)

Nutritional Information:

Serves 6

Fat: 5

Cal: 256

KJ: 1083

WW: 4 Points


This is what you do:

First, place the unpeeled potatoes in a Pyrex bowl, fill in 2/3 of the way with water, and cover with plastic wrap. Nuke them in the microwave for about 7 to 10 minutes, or till tender.

Be careful when removing the plastic wrap, as the bowl holds extremely hot steam that will "ouch you" if you're not careful.

Drain and peel as soon as possible. You can do so manually under the running tap.

Prepare your kitchen bench by flouring a flat surface.

Mash the potatoes in the bowl, and then place the mash on the floured surface. Gradually mix with the the semolina. (Add Spinach ifyou want to make green gnocchi).

Now mix the mixture with the egg, add the nutmeg and knead it.

You'll know the dough is ready when it's no longer sticky or moist. This is the most important step of the process: Do not knead it too much, or your gnocchi will lose its ideal light texture.

Ok. That's the dough. Now you have to divide it into 4 equally sized rolls of about 1 inch thickness. Cut into pieces of about 1 inch long.

Press each piece against a fork, making ridges on one side, and making a small hollow with your thumb on the other side.

Boil some water in a pot and boil half the gnocchi. They'll be ready when they go floating on the surface. Do the same with other half.

Your low fat gnocchi recipe is nearly done. All you have to do now is to drain them and mix them with the butter, and add the grated Parmesan cheese.
There you are: 2 low fat gnocchi recipes in one!

Source: I found this and other low fat gnocchi recipes in Fat-Free Italian Cooking: Over 160 No-Fat or Low-Fat Recipes for Tempting Tasty and Healthy Eating


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