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Gnocchi ("potato
pasta")
Recipe By : Adria
Categories: Breads & Things
1 pound ricotta cheese -- drain
over night upside down on strainer
1/2 pound cream cheese
3 eggs -- beaten
2 tablespoons soy flour -- I used isolate, might have worked
better with
flour, but if you've only got the protein, this works
1 dash salt and pepper
Squish ricotta and cream cheese
through a fine strainer with your
hands! beat eggs into mixture. Blend in soy flour and seasonings.
refrigerate about an hour.Now, I tried boiling it, and it was
MUSH, so what I did was get a plate, put the little balls all
over it, and microwave it, of course depending on how much and
what temp, it will change . I just watched carefully, before
they turned any colour I would poke at them, feel for a nice
rubbery texture, and then they were done.
I'd spatula them off pretty fast, and then toss it with an
italian sausage spicy sauce, Atkins reccomends butter and parm.
This is a little difficult, but
when done correctly, makes a
fine subsitute for gnocchi, especially in a heavily seasoned
sauce,
the texture is suberb...this was Dr. A's recipe, I fixed it.
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1825 Calories (kcal);
153g Total Fat; (75% calories from fat); 88g Protein; 25g Carbohydrate;
1040mg Cholesterol; 1398mg Sodium |
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