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Rutabaga Gnocchi (Gluten Free)


Ingredients:

1 medium rutabaga

1 cup mozzarella cheese (shredded)

1 egg yolk

1 teaspoon thyme

1 teaspoon sea salt

1 Tablespoon garlic powder

1/2 teaspoon cayenne

2 Tablespoons chickpea flour


-Microwave rutabaga for 3-4 minutes until soft.  Allow to cool then peel.

-Puree rutabaga in food processor.

-Melt mozzarella cheese in microwave for 30-40 seconds.

-Add egg yolk and mashed rutabaga to melted cheese and whip together well.

-Add remaining ingredients together. As cheese cools you can form a ball.

-Grease cutting board with olive or avocado oil and roll out dough into long strands.

-Place in refrigerator for about 10 minutes.

-Cut strands of dough into 1-2 inch pieces and with a greased fork, mash down gnocchi slightly.

-Boil salted water and when it comes to a rolling boil, add gnocchi and cook for about 2-3 minutes (when begin to float).

-Gently remove with a strainer and place on cookie sheet previously greased with olive oil.

-In oven preheated to 400 degrees, bake gnocchi for 10 minutes.

-Serves 6.


Nutritional information:


Calories= 106, Fat= 4.5 grams, Protein= 7.6 grams, Net Carbs= 7.1 grams