Tuesday, August 19, 2014

DR. ATKINS GNOCCHI

ATKINS GNOCCHI



1 pound ricotta cheese, pressed of liquid
1/2 pound cream cheese
3 eggs. beaten
2 tbs. soy flour
dash of salt, cayenne pepper, and nutmeg
1/2 pound sweet butter, melted
1/2 cup grated Parmesan cheese

Push ricotta cheese and cream cheese through a fine strainer (The easiest and fastest way is with your hands). Beat eggs into mixture with electric mixer. Blend in soy flour and seasonings. Refrigerate for about 1 hour. Bring pot of water to rolling boil. Lower heat to simmer. Drop cheese mixture into water by teaspoonfuls. (They will drop and then rise to the top).
   Allow gnocchi to simmer on top of the water for about 20 minutes. Remove gnocchi carefully with a slotted spoon and allow to drain on paper towel. Melt 1/4 pound butter in large baking dish. Place drained gnocchi in dish. Cover with remaining melted butter and grated Parmesan cheese. Gnocchi may be served immediately, kept warm in a low oven or refrigerated and reheated.
Note: adding 1/4 package frozen spinach that has been thawed and squeezed dry makes a delicious Spinach Gnocchi
Serves 8; 3.4 carbs

Dr. Atkins cookbook 1994

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