GNOCCHI

By Rosa Bovezza

Potato gnocchi - 1.4g pro/5.5 units
Pumpkin gnocchi - 2.25g pro/5 units
Spinach gnocchi - 1.5g pro/6 units
Combined total gives 4 serves - 5.2g pro/16.5 units
1 serve = 1.3g pro/4 units

Potato gnocchi

56g cooked mashed potato - 1g pro/4 units
125g Pinnacle PKU mix - 0.4g pro/1.5 units

Pumpkin gnocchi

88g very dry roast mashed pumpkin - 2g pro/4 units
83g Pinnacle PKU mix - 0.25g pro/1 unit

Spinach gnocchi

40g cooked drained spinach well chopped or pureed - 1g pro/4 units
166g Pinnacle PKU mix - 0.5g pro/2 units

Mix each vegetable separately with Pinnacle mix to form a dry stiff dough. Use extra low protein flour if necessary. With a little extra mix or cornflour on your hands and pastry board roll into small balls about "rounded teaspoon" size or use a Gnocchi making "shaper" to form traditionally shaped gnocchi. Chill or freeze until required. Cook by dropping into rapidly boiling salted water. As soon as they rise to the top of the water they are cooked so remove immediately with a perforated spoon, drain and serve straight away with a suitable sauce eg. Mediterranean vegetable sauce or tomato and onion sauce or a cook-in sauce of choice. Remember to count the protein/units in the sauce!