Well I’ve had a fun-packed week of data analysis and number-crunching (YAWN), but I found some time yesterday to experiment with some low-carb gnocchi. They didn’t quite work…I think the lack of starch meant they were a bit mushy, but definitely one to try again and refine (perhaps with cauliflower…or pumpkin…mmmm pumpkin….).
Makes enough for 4 (people, not gnocchi).
1 head of broccoli, boiled/steamed until mashable
2 tbsp psyllium husks
3 tbsp parmesan cheese, grated
Salt & pepper, lots.
First, drain the broccoli, removing as much moisture as possible. Then mash or blend to a puree (probably easier to blend).
Add the egg, psyllium husks, cheese and seasoning and blend everything together thoroughly. As the mixture is being blended, it will thicken and stick together. Remove from the pan and leave to rest for about 20 minutes. This allows the psyllium husks to work their gloopifying magic.
To form the mixture into the brocchi, spoon some of it into a line onto a sheet of clingfilm and use the clingfilm to roll it into a long sausage. You can then slice the sausage to form disks. Place the brocchi onto an oiled plate until you’re ready to cook them.
So this is probably the part where I erred. I boiled them as you would for normal gnocchi. It worked in that they did cook and they tasted good, but the added water from boiling them probably added to the mushiness. For a firmer texture, baking them for about 10 minutes in a 170 degree oven may be a better option. Try them out for yourselves and let me know how you get on!
We had ours with my husband’s leftover ragu. Yum!