A bunch of pillowy gnocchi get an extra boost of protein and tenderness from pureed cottage cheese and a couple scoops of @nakednutrition
Naked Rice protein powder. A quick 12 minute par-bake in a 450F oven
sets the outsides so they don't fall apart in storage or the cooking
process.
Some days inspiration comes out of the blue. I was planning sides for a roast duck planned for one of the nights N would be over (he loves when I roast it like this on a bed of veggies) and realized there was no plan for leftovers... sacrilege! However, I did have... some ingredients on hand, none of which were enough for a side dish for more than one person. I immediately thought of making a duck gravy to top a starch, namely potatoes, since I remembered the days of Thanksgiving leftovers prepared just like that. However, the heat and humidity had rendered all but one potato useless, so I immediately thought of my fallback plan - gnocchi!
For this batch I was also lucky enough to be given a carton of no-name cottage cheese that my sister bought but didn't like the taste of - when pureed, it was ricotta-smooth in texture and worked identically to the Italian cheese in the recipe! A tiny squeeze of lemon juice added the light tang ricotta normally has, and I added a bit of extra salt and some pepper to boost the flavour as well. In addition to the flour, I added in two scoops of the Naked Rice protein powder I had on hand, which not only added nutrition but kept the dough tender (not chewy like the gluten-heavy gnocchi can be). After mixing, I immediately rolled and cut out the dough and gave it a par-bake to help it hold it's shape - a step that once I learned it I will never forget! Cooked and cooled, the pillows were packed up in a ziploc and stored in the fridge for the three days till I needed it - any longer and I would have frozen the trays before bagging!
The best part about this recipe, for me, was that it made the perfect portion for 4 people as part of a meal. Not only did N have dinner one night (recipe forthcoming!) but he had enough leftovers for the next few days after adding a fresh salad or some steamed broccoli!
Cheese and Potato Gnocchi
Adapted from Pinch of Italy
Serves 2-4
400-450 g Russet (baking) potato, whole
250 g 2% cottage cheese
1 egg
2 scoops Naked Rice protein powder (optional, you can swap with potato starch)
1 tsp fine salt
1/4 tsp black pepper
100 g all purpose flour
1/2 tsp baking powder
- Heat the oven to 350F.
- Prick the potato all over with a fork and wrap in foil (this helps the potato steam for a more even cook and moister potato).
- Bake for 1 to 1 1/2 hours, until baked through. Let cool 10 minutes, then peel and transfer flesh into a large bowl, mashing well.
- Raise the oven to 450F and line a baking sheet with silicone or parchment.
- While the potato is baking, puree the cottage cheese, egg, protein powder, salt and pepper until smooth.
- Pour cheese mixture into the potato and mix well.
- Add the flour and baking powder and mix to form a soft but not sticky dough.
- Roll portions of the dough into long snakes (about 3/4" - 1" thick) and cut into individual gnocchi. You can press with a fork if you want ridges but I didn't bother.
- Place the individual gnocchi on the prepared baking sheet and bake 12 minutes, until the outsides are set and beginning to lightly brown.
- Let cool completely before storing, or use immediately (boil for 3 minutes or saute in olive oil till crisp).
No comments :
Post a Comment
Thanks for the feedback!