One of our many favourite ways to eat gnocchi is with tomato sauce just like it’s served in Verona, Italy. Verona is not quite half way between Venice and Lake Como; famous as the setting for Shakespeare’s Romeo and Juliet.
Gnocchi are like little dumplings and widely available with gluten or gluten free. A nice change from pasta and topped with Bocconcini, it’s gooey delicious. We make individual pasta bowls for accurate carb counts and according to each person’s appetite.
Ingredients
- 2 TBSP olive oil 0 CHO
- 4 – 6 fresh basil leaves 0 CHO
- 3 TBSP (22 gr) shallot, finely diced 4 CHO
- 796 ml can whole tomatoes (3 CHO/1/2 cup/125 ml) 19.1 CHO
- 4 cups (55 gr) spinach, roughly chopped 2 CHO
- Salt and pepper to taste 0 CHO
- 2 TBSP butter 0 CHO
TOTAL CHO 25.1 CHO
- TOTAL WEIGHT 782 GRAMS
- 25.1 CHO DIVIDED BY 782 GRAMS = .032 CHO/GRAM
- ½ CUP SAUCE = 111 GRAMS (.032 CHO x 111 GRAMS) 3.52 CHO/1/2 CUP
- 1 CUP SAUCE = 222 GRAMS (.032 CHO x 222 GRAMS) 7.1 CHO/1 CUP
*500 gr package GF Potato Gnocchi (56 CHO/1 cup/164 gr) 170.7 CHO
- Gnocchi dry and cooked weigh the same
- 170.7 CHO DIVIDED BY 500 GRAMS =. .34 CHO/GRAM
- 1 CUP = 164 GRAMS (.34 CHO x 164 GRAMS) 55.76 CHO/1 CUP
*120 gr fresh Bocconcini ball, thinly sliced 4 CHO
Instructions
- Heat olive oil in a medium saucepan and add fresh basil. Over low heat gently sauté the basil until crisp and olive oil takes on a bit of green color. Remove basil and set aside for later.
- Add shallot to the olive oil and cook until translucent but not browned. Add tomatoes (smash with your hand or a potato masher to break down into chunks or puree beforehand). Crumble the previously sautéed basil into tomato sauce and stir. Gently simmer for 20 minutes uncovered. Add chopped spinach and cook for 3 minutes, until lightly wilted. Adjust seasoning.
- While tomato sauce is simmering, bring salted water to boil in a medium pot.
- Pre Heat oven to Broil.
- Add gnocchi to boiling water. Strain when gnocchi rise to the top and toss with the butter.
- Dish measured amount of gnocchi to pasta bowls. Add measured amount of tomato sauce. Top with thinly sliced Bocconcini and broil until cheese is melted. Final Carb count will be determined by portion size of sauce, gnocchi and Bocconcini garnish.
