“Thursday gnocchi” says a popular Roman saying, but all days of the week are good for enjoying them.
Potato-Free Low Glycemic Index Gnocchi
I bypassed the potato obstacle by preparing low glycemic index ricotta gnocchi, egg-free.
I used the Molino Spadoni low glycemic index mix.
Once the dough is ready, you can shape the gnocchi into any form suitable for every holiday and occasion: for example confetti, flowers, or stars for Carnival and hearts for Valentine’s Day.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 7 oz ricotta (preferably from 1-2 days ago, well-drained)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 2 tablespoons cheese (grated: caciocavallo, grana, or parmesan)
- 1 pinch nutmeg (or cinnamon)
- 3.5 oz low glycemic index flour (Molino Spadoni mix)
- as needed low glycemic index flour
You can customize your gnocchi by adding to the ricotta:
– herbs: basil, marjoram, oregano, rosemary, parsley, sage;
– spices: turmeric or saffron.
Suggested Tools
- Knife
- Cutting Board
- 1 Rolling Pin
- Gnocchi Board
Preparation
Low Glycemic Measures | Prediabetes and Diabetes
– low glycemic index dough rich in fiber;
– replacement of potatoes with ricotta.
* the proteins and fats present in ricotta can help slow down the absorption of carbohydrates and limit glycemic spikes.
It is important to dry the ricotta well.
Too moist ricotta requires more flour, increasing the amount of carbohydrates and making the dough less balanced.Put the well-drained ricotta in a bowl and season with:
– a pinch of salt;
– a pinch of pepper;
– two tablespoons of grated cheese;
– nutmeg or cinnamon;
and mix with a fork.Add:
– the low glycemic index flour;
work first with the fork then with your hands until you get a soft and moist dough but not sticky and wet.
If necessary, add more flour.Transfer the dough to a slightly floured work surface and knead it until you obtain a firm and elastic dough.
Once the dough is ready, you can shape the gnocchi into any form suitable for every holiday and occasion: for example confetti, flowers, or stars for Carnival and hearts for Valentine’s Day.
Traditional Gnocchi
Roll out the dough with the rolling pin until it is 0.4-0.6 inches thick.
Cut first into strips, then into chunks.
Use the gnocchi board or a fork to shape the gnocchi.Variously Shaped Gnocchi
Roll out the dough with the rolling pin until it is 0.4-0.6 inches thick.
Use favorite shapes to cut out the gnocchi.Re-knead the scraps and make more gnocchi until all the dough is used.
Lightly flour the gnocchi to prevent them from sticking together, place them on a tray lined with parchment paper, and store them in the refrigerator until cooking time.
Your low glycemic index ricotta gnocchi, egg-free are ready.
Cooking time: 2 minutes.
Cook the gnocchi in salted boiling water for about 2 minutes.
As soon as they rise to the surface, remove them with a slotted spoon and transfer them to a colander, drain and rinse them quickly under running water.The protein and lipid component of the meal is included together with the carbohydrates in the same ricotta gnocchi, season with a simple sauce and add your portion of vegetables to compose a balanced meal or single dish that helps keep blood sugar stable.
The low glycemic index ricotta gnocchi, egg-free lend themselves to many condiments: from tomato sauce to basil pesto to oil and sage to light sauces and condiments preferably based on vegetables.
Browse among the numerous recipes on the blog.
Storage, Tips, and Variations
The low glycemic index ricotta gnocchi, egg-free can be stored:
– in the fridge for up to 24 hours, well-floured and covered.
Freezing is not recommended.
With simple substitutions, this recipe easily adapts to:
– a lactose-free version;
– a gluten-free version.
FAQ (Questions and Answers)
Can I substitute the low glycemic index mix?
In this case, it does not make sense as it is a dough dedicated to those following a special diet and a high-fiber diet.
If you do not have the low glycemic index mix you can use semolina, whole grain semolina or another low glycemic index whole grain flour: egg-free ricotta gnocchi with other flour or semolina.
