Gnocchi w/Marinara Recipe! Yum!

[poleidopy]

Not sure where I got this recipe. I've had it written down on a piece of paper in a kitchen drawer for about 4 years, LOL. It's VERY good. When you are craving a "heavy" meal, this definitely does the trick.

GNOCCHI WITH MARINARA

GNOCCHI BALLS:
1 c almond flour
1/4 TBSP lemon juice
garlic powder (to taste)
onion powder (to taste)
1/4 tsp salt

MARINARA:
1/2 ripe tomato
1 sundried tomato
1 soaked date
1/4 clove garlic
Italian spices (to taste)
dash salt
dash pepper

Form gnocchi dough into balls, indent lightly with fork. Blend marinara ingredients in food processor or blender. Serve at room temp or dehydrate for a few minutes until warm.

GNOCCHI BALLS:
http://i10.photobucket.com/albums/a139/poleidopy/things%20I%20made/100_0991.jpg?t=1266509536

GNOCCHI W/MARINARA:
http://i10.photobucket.com/albums/a139/poleidopy/things%20I%20made/100_0992.jpg?t=1266509617

[theresaann]

awesome! Thanks for sharing that!

[Tirza]

Wow! That does look good. You don't have to do a thing to make the balls have the right texture because the original is just soft boiled dough anyway. So no crisping in the D. And FAST! Wow. Gonna try this.

I also saw a couple of good sounding recipes for sunflower seed falafel balls that weren't dehydrated. Now I would think that those would benefit from a little crisping in the D but I'm going to try them.

Thanks for retrieving this and posting it.

[Raw.N.It.Out]

Looks Great! Thank You!! :) Do you have any pictures?

[poleidopy]

sure. Let me dig up the pics & I'll BRB...

[Raw.N.It.Out]

Wooo Hooo RAWSOMENESS!!! They look divine, one of my FAV old sad meals!! Now I'm pumped!! :D

[amytug]

this looks yummy! Sadly- I have no coffee grinder to make hte flour.. I'm asuming thats how you make it anyway... right? wait.. do you soak and dehydrate them then make the flour? :confused:

[Mindy Sue]

Oh that looks wonderful. I printed it and I will be making it when I am done with my first MC.

[drolemil]

The funny thing about raw foods is that I keep eating new foods that I never have had the standard version of. :p So, can someone explain to me what gnocchi is like to eat? I know it's like an Italian dumpling, but what about flavor and texture? Is it like a big blob of "cooked" noodle dough? I haven't eaten a wide variety of food in my life time and I am afraid to make a lot of recipes because I don't know what flavor I'm supposed to be looking for. :o

[Thick]

Oooooh..I'm going to make these asap! I bet it would make fantastic ravioli,too!

[Raw.N.It.Out]

The funny thing about raw foods is that I keep eating new foods that I never have had the standard version of. :p So, can someone explain to me what gnocchi is like to eat? I know it's like an Italian dumpling, but what about flavor and texture? Is it like a big blob of "cooked" noodle dough? I haven't eaten a wide variety of food in my life time and I am afraid to make a lot of recipes because I don't know what flavor I'm supposed to be looking for. :o

Lemme see if I can explain.. it's potato dough, very starchy, very thick/heavy in the stomach, gumby/chewy,

Taste: Doughy/Potato-ie/ Soft/ basically a very neutral taste, they take on the taste of which ever sauce you add to them. With that tiny hint of what is in them. You can get them with cheddar, ect..

You would boil them & in a few minutes they would than float to the top, so they seem light & airy.

[Mary Kay]

Thanks. Looks yummy. I've copied it and will add to my files!

could you make almond flour by taking almond pulp and running it through a coffee grinder to make it a finer texture?

Drolemil ---LOL, don't worry about it! Enjoy it for what it is. But I do understand that you'd like to know what this will taste like......

Mary Kay

[Mary Kay]

I was so looking forward to the gnocci tonight, but when I tried to make it and follow the recipe, it's just powdery....Way too dry. You sure about only 1/4 TBSP lemon juice?

I subbed about 1/4 c cashew powder, thinking this might make it creamier.

Not working. Help!

Mary Kay

[Tirza]

Hmmm, I'm waiting to hear the answer to that question before I try mine.

Oh, cute! I just noticed - you have a plate just like some I used to have. I liked that pattern. It was so cheerful and sweet.

[Thick]

I haven't made these yet, but you could add drops of olive oil, water or more lemon (could get too lemony though) until its more workable. Maybe she left out an ingredient on accident. Let us know what happens, ok?

[walnutty]

...just slowly add water until you get the dough consistency!

[Mary Kay]

Ditto to all your thoughts Thick, but I just saved what I'd made until I get an answer...If I don't I'm going to try one of those.

And Walnutty --I thought of that too....Wonder if I should try by hand or in a blender.

Mary Kay

[poleidopy]

Hmmm, I haven't actually made this recipe in a few years. I don't *think* I left out any ingredients. Just add water until it gets dough-like, that's what I did. Sorry I am just now getting back to this.:(

[poleidopy]

Amy- I don't think I soaked & dehydrated them first, but it's certainly preferable. :)

[Mary Kay]

Thanks. I'll add some water and let you all know how it turns out.

Mary Kay

[poleidopy]

I hope you like it. I'm always nervous posting recipes because I'm afraid people will hate them, LOL. The trick to making the gnocchi taste right is to keep tasting it as you add the onion/garlic powder. you don't want it to be overwhelming, but you don't want it to be bland either, though it will soak up some of the flavor of the sauce.