Gnocchi Recipe | Nutritional Therapy for IBD

Disclamer

Before continuing, please confirm that you have read and understand the following information.The IBD Nutrition Navigator is designed as a tool to assist conversations between patients and their clinicians. It is not a source of medical advice and should not replace the professional judgment of your clinician. We encourage you to discuss this information directly with your clinician.

The content within the IBD Nutrition Navigator reflects the information available at the time of its last update. Please consult your clinician to ensure you are considering the most current and relevant information.

Accept and go to the Navigator

Recipes

Gnocchi

Prep:

Cook:

Unknown

Save

Ingredients

1 cup dry curd cottage cheese

1 egg

½ cup parmesan cheese

¼ cup almond flour

½ cup grated cheddar

210 grams dry curd cottage cheese

1 egg

45 grams parmesan cheese

¼ cup almond flour

½ cup grated cheddar

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

IBD-AID P1

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free & Minimal Lactose

Vegetarian

Soy Free

Meal Type

Sides

Occasion

Applicances

Cuisine

Disease state

Flares

Strictures

Recipe PDF

Instructions

Mix dry curd cottage cheese, egg, and parmesan cheese in food processor. Transfer this mixture to a bowl.
Add almond flour and grated cheddar to the bowl.
Mix well, form into 4 balls (moisten hands) and then roll into ropes about ½ inch thick. Length will vary as to the thickness.
Pat down slightly, cut into 1 inch pieces.
Bring pot of water to boil, then lower temp. to where the water is simmering.
Drop gnocchi into the water. When they rise to the top, remove and place into cold water.
Drain water, refrigerate for 1 hour.
Reheat and serve with tomato sauce, SCD bacon, sausage, ham etc.