I’ve been working on a rather epic article for y’all, but it is requiring a lot more research than I usually have to do, so it’s taking a great deal of time to put together. Rather than just leave you hanging, wondering “What’s happened to Michelle?” I decided to do a quickie post about a recipe I whipped up over the weekend that was deee-licious! Even my non-low-ox boyfriend approved, though he had never heard of gnocchi before, so he might not have been the toughest of taste-testers to please. And it’s easy! Don’t let the scary gourmet-sounding name fool you. I am a lazy cook, so I almost never tackle truly complex or time-consuming recipes.
I also freely admit that I rarely come up with a recipe all on my own. In the case of today’s recipe, it’s actually a combination of adaptations from three other recipes: Karla’s Coconut Flour Gnocchi (available if you’re a member of the Trying Low Oxalates group and logged in, by clicking here), Urban Poser’s decidedly non-LOD-friendly Baked Rosemary, Almond & Butternut Squash Gnocchi, and the sauce from Heidi’s Spaghetti Squash Alfredo.
Interestingly, I didn’t really set out to come up with a new recipe this weekend. It happened more as a result of wanting to try something new combined with using what I happened to have on hand. I have considered baking these gnocchi, as in the Urban Poser recipe, but I haven’t tried it yet. If anyone does, please let us know how they turn out!
|Herbed Coconut-Butternut Gnocchi with Aged Gouda Sauce|
- For the Gnocchi:
- 6 eggs (trace ox)
- 1/2 cup mashed cooked butternut squash (4.90 ox)
- 1/2 cup plus 1 tablespoon coconut flour (4.97 ox)
- 1/2 tsp salt (0 ox)
- 1/8 tsp dried basil (0.12 ox)
- 1/4 tsp dried rosemary (1.81 ox)
- 1 clove garlic (0.27 ox)
- For the Sauce:
- 1/2 stick butter (4 tablespoons) (0.84 ox)
- 1/2 cup sour cream (0 ox)
- 1/2 cup aged gouda (I used Beemster Classic, which is a very sharp 18-month aged gouda. Available here if you can’t find it locally.) (5.04 ox – using parmesan numbers)
- Salt to taste
- Smash the basil or rosemary together in a mortar and pestle, or whiz them to powder in a spice grinder, if you have one. Crack the eggs in a mixing bowl and grate the garlic over them (or mince garlic & throw in, or press garlic in…I’m not picky!). Sprinkle the basil and rosemary over the eggs, then beat the eggs and spices together.
- Dump the flour and squash into the eggs, and mix together. If you’ve never worked with coconut flour before, it’s unique stuff. It’s very absorbent, but it doesn’t absorb things quickly. As a result, mixing liquid and coconut flour together can take a long time. I recommend using a fork and lots of patience.
- Once you’ve gotten all the ingredients well-combined, and all the coconut flour wetted down with egg and squash, dump the mixture out onto a sheet of plastic wrap. Using your hands, smash/roll the dough out into a long snake, and wrap it up with the plastic wrap. Put it in the fridge to sit and let the flavors meld for at least half an hour.
- After the dough has rested in the fridge for a while, bring a pot of water to a boil. Take your dough-snake out and cut off little bite-size chunks, rolling them into little football shapes. You can roll them with a fork (like you would with traditional gnocchi), but there’s not much point; the fork marks will be pretty much invisible by the time you’re done boiling them. You could also roll them with your hands or a spoon, and get the same result. Then plop your gnocchi into boiling water and let them cook for four minutes. Remove them with a slotted spoon when done.
- Melt the butter in a small saucepan. Add in your cheese and let it melt, whisking often. Then stir in the sour cream. Let it all warm up and meld nicely, stirring often (or constantly, if you’re using cheap, thin cookware like I did) to prevent burning. I didn’t actually time this step, but I’d say ten minutes should do the trick. The longer you let the sauce cook down, the thicker it will be when it cools, but thick or thin, this is tasty stuff.
- I didn’t use any salt in my sauce, as the aged gouda was enough for me (and I prefer to salt things at the table, anyway), but add it in to taste if you prefer your cheese sauces to be extra salty. I’d bet this sauce would work with almost any cheese, too. I’ll probably try it with a nice sharp goat cheddar next. I’m thinking this sauce could do with a clove or two of garlic grated in as well, but that’s an experiment for another day…
This recipe serves 2 to 6, depending upon whether you go the side-dish or main dish route, and how hearty your appetite is. I was also pleased to find that it freezes and reheats well, also – not something that can be said for all egg-based foods and cream sauces. If you doubt me, check out the close up of the photo at left; you can see the ice crystals around the edges! While I did have to take a whisk to the sauce after reheating, it was still creamy and tasty, though probably just a hair less smooth than the first time around. I am a big fan of freezing and reheating food, so it always tickles me pink when I come up with a recipe that’s as good the second time around as the first.
If divided into two (huge) servings, total oxalate per serving would be roughly 9mg of oxalate per serving. The more reasonable size yielded by dividing the recipe in four gives an oxalate value of about 4.5mg per serving. And if you go with a small side-dish serving (divide the recipe by six), it’ll only add three milligrams of oxalate to your daily count!
As mentioned above, I think the sauce would do nicely with some garlic in it, and you could also tweak the herbs in the gnocchi to suit your taste. I’d say you could as much as double the rosemary, basil, and/or garlic in them, and the flavor would only be enhanced by it (and the oxalates would only rise a touch). Of course, flavorful dumplings like these would also stand up to a number of sauces. If you prefer a red sauce, I highly recommend any of Karla’s low ox versions (available via the TLO group).
This recipe is gluten-free, and I think it should also be suitable for a paleo diet, as-is, unless your breed of paleo doesn’t allow dairy. It could also easily be made SCD-legal by substituting an SCD yogurt for the sour cream. It’s pretty low carb as well, but not Atkins-induction low.