Greek Yogurt Almond Flour Gnocchi

Gnocchi is a type of Italian pasta dumplings that's normally made by combining cooked potatoes with flour and egg until you get a pillow-y dough. Lesser known though is ricotta gnocchi, which replaces the potatoes with ricotta cheese, shortening the cooking time and leading to a fluffy gnocchi. What's definitely not known is Greek yogurt gnocchi, which I'm just making up now. By straining Greek yogurt to use as our gnocchi base, we're essentially making labneh cheese for a high protein, low carb gnocchi. Additionally, I'm swapping the refined white flour for almond flour for healthy fats, fiber, and vitamin E instead of empty starch, which also makes it gluten free

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place a fine mesh strainer over a medium bowl. Add the yogurt to the strainer, and mix in salt with a silicone spatula. Place the strainer over the bowl into the fridge, and allow it to drain (uncovered) for about 8 hours. I ended up with about 770 g of strained yogurt

Step 2

Add the strained yogurt to a large bowl. Beat in an egg, and mix in the grated cheese with a silicone spatula, making sure everything is fully combined without lumps before adding the flour

Step 3

Add in the coconut, oat, and almond flours little by little, mixing it in with a silicone spatula, until you have a slightly sticky dough. Let the dough rest for 5 minutes

Step 4

Turn the dough onto a clean work surface. In batches, roll into a long and thin rope, and cut into 1" sized pieces

Step 5

Optionally, roll each gnocchi on the back of a fork to make the ridges

Step 6

Bring a pot of water to a boil. Place in the gnocchi, and boil for about 3 minutes, or until they float to the top. Remove with a strainer, and serve with any sauce you desire

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