Wholesome and filling, this vegetarian meal covers all of the food groups—no side dishes necessary. Use spinach or bok choy in place of the kale, if you prefer. Just make sure to have no more than a quarter of the gnocchi recipe and two tablespoons (30 g) of the tomato sauce at a sitting. Avoid the sauce if you have reflux.
- Yield: 4 to 6 Servings
- 16 ounces (450 g) frozen kale
- 1.2 ounces (35 g) Parmesan cheese
- 8.8 ounces (250 g) cottage cheese
- 1 egg
- 1 egg yolk
- 4.2 ounces (120 g) white rice flour
- 2.8 ounces (80 g) tapioca flour
- ½ teaspoon nutmeg
- Salt and pepper
- 17.6 ounces (500 g) canned tomatoes, chopped
- 1 teaspoon dried oregano
- 1 teaspoon garlic-infused oil (omit for reflux)
- Salt and pepper
- First, prepare the gnocchi. Boil the kale until cooked, about 3 to 5 minutes. Drain and squeeze as much water out of the kale as possible and chop it finely. Combine the kale with all the gnocchi ingredients. Adjust the seasoning, if necessary. If the mixture is too wet, add more rice flour. If it is too dry, add a little water. When the consistency is firm enough to form a dough, roll the mixture into small balls, about the size of a Ping-Pong ball.
- Boil a couple of large saucepans of salted water. When the water is boiling, divide the gnocchi between the pots and boil gently until they float to the top of the water. This may take as little as 1 minute, so watch the pot constantly. Remove the gnocchi with a slotted spoon and place in a bowl.
- To make the sauce, combine all the ingredients in a sauté pan. Cook gently for 15 minutes. Place the gnocchi in the sauce and cook for 3 minutes. Serve with extra grated Parmesan on top. Store leftovers in the fridge for 2 to 3 days.