Gnocchi

This whole recipe only has 3 syns and this gnocchi/ gnocchi dough can even be used as dumplings, in place of pastry for a pie, baked in an alforno and as your traditional gnocchi in place of pasta!

This amount of gnocchi will easily serve 6 people. Once you boil them you can lay them on a tray and freeze them then when they are frozen they can be put in a sandwich bag in the freezer for up to 10 months. When you want to use them take them out and put them straight into your sauce or stew for at least 15 minutes. (if you defrost them first they will only take a few minutes)

1 kg potatoes (floury are best)

2 egg yolks

2 tbsp plain flour (3 syns)

generous pinch of salt.

  1. Peel and boil your potatoes until they are very soft then drain.
  2. While they are hot use a ricer to rice the potatoes onto a layer of baking paper or a clean tray and sprinkle over the salt.
  3. Make a well in the middle of the potato and place the yolk and sprinkle over the flour.
  4. mix gently bringing the dough together with your fingertips. Use the greaseproof to lift and pull the mix towards you if you have to.
  5. leave for 5 minutes to rest.
  6. cut into 4, roll lightly into a sausage shape and cut into gnocchi pieces.

(to get more sauce coverage you can run the gnocchi along fork prongs but it isn’t necessary and makes more work!)

I like crisping up a little-smoked bacon and frying off the gnocchi till lightly crisp, adding some mushrooms and cooking down adding 1 tbsp of elmlea double cream and tbsp of parmesan and parsley. (3 syns) easy, quick and simple. In the image, I used my Pomodoro sauce with added veggies.

serving 4 = 218 calories (without any sauce) serving 6 = 150 calories

Love Emily, The chef who slims x

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