Description
Gnocchi is a type of Italian pasta dumplings that's normally made by combining cooked potatoes with flour and egg until you get a pillow-y dough. Lesser known though is ricotta gnocchi, which replaces the potatoes with ricotta cheese, shortening the cooking time and leading to a fluffy gnocchi. What's definitely not known is Greek yogurt gnocchi, which I'm just making up now. By straining Greek yogurt to use as our gnocchi base, we're essentially making labneh cheese for a high protein, lower carb gnocchi. Additionally, I'm swapping the refined white flour for whole wheat flour for additional fiber, vitamins, and minerals.
Time
Prep Time:
30 minutes
Rest Time:
24 hours
Cook Time:
15 minutes
Total Time:
24 hours
45 minutes
Cost
Total Cost:
Cost per Serving:
$0.62
Ingredients
Serving(s)
Strain the yogurt
- 4 cup Plain nonfat greek yogurt
- 1 tsp Salt
Make the Dough
- 1 large Egg
- 2 tbsp Grated parmesan cheese
- 3 cup Whole wheat flour
Instructions
Cook Mode Off: Prevents screen dimming
- Place a fine mesh strainer over a medium bowl. Add the yogurt to the strainer, and mix in salt with a silicone spatula. Place the strainer over the bowl into the fridge, and allow it to drain (uncovered) for about 24 hours
- Add the strained yogurt to a large bowl. Beat in an egg, and mix in the grated cheese with a silicone spatula, making sure everything is fully combined without lumps before adding the flour
- Add in the flour, and mix with a silicone spatula until you can't incorporate any more with the spatula, and then finish kneading together with your hands. You should have a slightly sticky dough with the flour fully incorporated
- Turn the dough onto a clean work surface. In batches, roll into a long and thin rope, and cut into 1" sized pieces
- Bring a pot of salted water to a boil. Place in the gnocchi, and boil for about 3 minutes, or until they float to the top. Remove with a spider, and serve with any sauce you desire
Notes
- I ended up with about 715 g of strained yogurt
- Optionally, roll each gnocchi on the back of a fork to make the ridges
- To turn this into a meal, I mixed the full batch of gnocchi with a full batch of Simple Pasta Sauce, as well as 4 pounds of frozen broccoli that I roasted, as well as some parmesan to make myself lunches for the next 8 days
Nutrition Facts
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Total Fat: 2.7g (3%
3 % of Daily Value (78 g)
)
Saturated Fat: 0.8g (4%
4 % of Daily Value (20 g)
)
Polyunsaturated Fat: 0.7g
Monounsaturated Fat: 0.5g
Cholesterol: 33mg (11%
11 % of Daily Value (300 mg)
)
Sodium: 364mg (16%
16 % of Daily Value (2300 mg)
)
Total Carbohydrate: 36.8g (13%
13 % of Daily Value (275 g)
)
Fiber: 4.8g (17%
17 % of Daily Value (28 g)
)
Net Carbs: 32.0g
Total Sugar: 3.8g
Protein: 18.9g (38%
38 % of Daily Value (50 g)
)
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Vitamin B12: 0.93mcg (39%
39 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.15mcg (1%
1 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 159mg (12%
12 % of Daily Value (1300 mg)
)
Iron: 1.82mg (10%
10 % of Daily Value (18 mg)
)
Magnesium: 75mg (18%
18 % of Daily Value (420 mg)
)
Potassium: 334mg (7%
7 % of Daily Value (4700 mg)
)
:
:
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:
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70.2
:
25.8
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:
9.0
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Sources of Inspiration
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