{"id":524,"date":"2010-06-19T10:11:24","date_gmt":"2010-06-19T15:11:24","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=524"},"modified":"2010-06-19T10:11:24","modified_gmt":"2010-06-19T15:11:24","slug":"gnocchi-satisfaction-without-the-calories","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/italian-cuisine\/gnocchi-satisfaction-without-the-calories\/","title":{"rendered":"Gnocchi &#8211; Satisfaction Without the Calories"},"content":{"rendered":"<div id=\"attachment_525\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/06\/gnocchi.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-525\" class=\"size-medium wp-image-525 \" title=\"Gnocchi, Chicken, Potatoes\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/06\/gnocchi-300x227.jpg\" alt=\"\" width=\"300\" height=\"227\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/06\/gnocchi-300x227.jpg 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/06\/gnocchi.jpg 533w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-525\" class=\"wp-caption-text\">Gnocchi with Sage, Pancetta, and a butter sauce<\/p><\/div>\n<h4>by Todd Barron @ FoodieCuisine.com<\/h4>\n<p>I made <a href=\"http:\/\/en.wikipedia.org\/wiki\/Gnocchi\">gnocchi<\/a>, chicken, and roasted potatoes the other night for a quick dinner and was thinking about how many people probably don\u2019t know about the great ingredient of gnocchi.<\/p>\n<p>Gnocchi is made in modern times from potatoes and generally is low in calories and fat.\u00a0 I say \u201cin modern times,\u201d because gnocchi was originated in the Middle East dating back to at least Roman times and was made from dough (flour, eggs, water, etc.)\u00a0 You can still find it made from various items but the one I cover is made from potatoes.\u00a0 Regadless of the ingredients, gnocchi gets its name from its shape which means \u201clumps.\u201d\u00a0 You can tell gnocchi from it\u2019s signature shape (little lumps.)<\/p>\n<p>The gnocchi I use, <a href=\"http:\/\/www.dececcousa.com\/Other-Products\/Potato-gnocchi\/?Product=12\">De Cecco<\/a>, has 240 calories, 0.5 grams of fat, and 3 grams of fiber per serving (with 3 servings in a container.)\u00a0 One serving is enough for one person and when you combine it with a small piece of chicken it\u2019s even more filling.\u00a0 The added bonus here is that its made from potatoes, which keep you full for a long time.\u00a0 This is especially true when compared to pasta.\u00a0 Pasta is close in calories and fat but will leave you hungry sooner than gnocchi.<\/p>\n<p>So how do you make it?\u00a0 That\u2019s the beauty of gnocchi as it\u2019s easy to make a version that tastes wonderful and will keep you and even kids coming back for more (my sons love it.)\u00a0 Keep in mind that I do not cover how to make homemade gnocchi in this article.\u00a0 I use pre-packaged fare which some will find offensive, but the full article on making it yourself comes later. \ud83d\ude42<\/p>\n<p><strong><\/p>\n<div id=\"attachment_526\" style=\"width: 200px\" class=\"wp-caption alignright\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/06\/gnocchi_b.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-526\" class=\"size-medium wp-image-526 \" title=\"De Cecco Gnocchi\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/06\/gnocchi_b-190x300.jpg\" alt=\"\" width=\"190\" height=\"300\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/06\/gnocchi_b-190x300.jpg 190w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2010\/06\/gnocchi_b.jpg 248w\" sizes=\"auto, (max-width: 190px) 100vw, 190px\" \/><\/a><p id=\"caption-attachment-526\" class=\"wp-caption-text\">De Cecco Gnocchi<\/p><\/div>\n<p>Ingredients<\/p>\n<p><\/strong><\/p>\n<ul>\n<li>1 Package Gnocchi (you can find this in most grocery stores by the pasta)<\/li>\n<li>1 Tablespoon fresh minced Sage (leaves)<\/li>\n<li>4\u00a0ounces Pancetta<\/li>\n<li>1 Tablespoon Fresh Grated <a href=\"http:\/\/en.wikipedia.org\/wiki\/Parmigiano-Reggiano\">Parmigiano-Reggiano<\/a> Cheese<\/li>\n<li>1 Tablespoon Butter<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>1\/8 teaspoon pepper<\/li>\n<\/ul>\n<p>Fill a large pot with water and turn up the temperature to high to boil it.\u00a0 Proceed to do the next steps while you wait.<\/p>\n<p>Chop up the pancetta into small pieces and pan-fry it until crisp in a large skillet.\u00a0 Remove from the skillet and drain on a plate with paper towels (to remove any excess fat.)\u00a0 Do not wash out the skillet but do remove it from the heat to prevent burning.\u00a0 Add in the tablespoon of butter at this point but leave off the heat.<\/p>\n<p>Chiffonade the Sage.\u00a0 <a href=\"http:\/\/en.wikipedia.org\/wiki\/Chiffonade\">Chiffonade<\/a> means to slice fresh herbs or leafy greens into long thin strips.\u00a0 You do this by putting the leaves of the Sage next to one another, rolling them into a tight bundle, and then slicing the bundle thinly.<\/p>\n<p>Once the water is boiling, add\u00a0the gnocchi and cook according to the directions (this only takes a few minutes.)\u00a0 While it is boiling, turn the heat up to medium on the skillet with the butter in it.\u00a0 When the gnocchi is done, remove it with a slotted spoon and add it to the skillet.<\/p>\n<p>Toss\u00a0the gnocchi in the butter and\u00a0add the salt, pepper, and pancetta to it.\u00a0 Now add the fresh Sage and serve.\u00a0 Top each serving with the grated cheese.\u00a0 See how easy that was?<\/p>\n<p>In the future try making gnocchi with the following ideas and create your own!<\/p>\n<ul>\n<li>Gnocchi with butter, garlic, and Pamigiano-Reggiano cheese<\/li>\n<li>Gnocchi with Gorgonzola cheese<\/li>\n<li>Gnocchi with butter, basil,\u00a0garlic, and Pamigiano-Reggiano cheese<\/li>\n<li>Gnocchi with red pasta sauce<\/li>\n<\/ul>\n<p>Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Todd Barron @ FoodieCuisine.com I made gnocchi, chicken, and roasted potatoes the other night for a quick dinner and was thinking about how many people probably don\u2019t know about the great ingredient of gnocchi. Gnocchi is made in modern times from potatoes and generally is low in calories and fat.\u00a0 I say \u201cin modern [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[4],"tags":[46,186,188,187],"class_list":["post-524","post","type-post","status-publish","format-standard","hentry","category-italian-cuisine","tag-calories","tag-gnocchi","tag-pancetta","tag-sage"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/524","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=524"}],"version-history":[{"count":1,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/524\/revisions"}],"predecessor-version":[{"id":527,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/524\/revisions\/527"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=524"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=524"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=524"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}