Rutabaga Gnocchi (Gluten Free)
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.
Calories= 106, Fat= 4.5 grams, Protein= 7.6 grams, Net Carbs= 7.1 grams