Wednesday, April 11, 2012

Tips to lighten up this recipe??

I've run out of chickpeas and couldn't make my smashes chickpea & avocado sandwich today.  So instead, I made another recipe I saved from pinterest:

Crispy gnocchi w/ pesto, tomato & goat cheese.  found here:
HELP ME lighten this recipe up!!!!  It was so incredibly scrumptious, but too high on the calorie/fat count due to having to use so much e.v.o.o. to fry/crisp up the gnocchi (which kept getting soaked up by the gnocchi and more was needed to coat the pan bottom).  I used a reduced fat pesto, but would like to find a good homemade pesto recipe that might ease up on the calories/fat also.  I also had to use regular potato gnocchi instead of the whole wheat/sweet potato one this recipe called for.  I just couldn't find that kind.  I'm not a very experienced cook, but I assume someone out there may have good suggestions for how to crisp up the gnocchi in the oven without sacrificing the flavor too much (particularly the garlic in the oil), or the texture (crispy outside, mushy inside.)   I LOVE this new recipe, but tonight's dinner was just over 1,000 calories, leaving me well over my target for the day, even with my workout factored in.

Man, was it yummy though!!!!  I could open a world renowned restaurant making stuff like this!  (And I'm sure all the other world renowned chefs are copying recipes from pinterest too.)

(had to edit calories below...workout didn't burn as much as last time, according to my HRM.)
Workout today:  Tae Bo Ripped Extreme.  I managed a full set of 8 push ups at the end.  2nd set I only managed 5.  There was a stretch break in between.

Your Daily Summary

GoalFoodExercise= Net
12101956- 490  1466


  1. I've never made gnocchi -- but how about just blanching it in boiling water to soften it up and then baking it in the oven? Perhaps with just a touch of olive oil brushed over it ... I think the trick would be to keep it on a low temperature for a longer period of time and turn it every once in a while.

    1. Ah, see this is why I have to ask people who know how to cook. I was thinking I might have to do just the opposite - put it on a very high temp for a short time, like I'm toasting them...which I guess wouldn't do much for the centers of them.

      Thanks for the tip. Maybe I'll experiment with different methods and temps with only 3 or 4 at a time.

    2. that recipe sounds like it was worth EVERY calorie though :-) yeah, i think it would work the same way making hard taco shells in the oven works. i used to fry corn tortillas in oil...and they soak up a TON. but i just spray them with olive oil, and bake them at 425 for 8-10 minutes RIGHT on the rack. I would put some aluminum foil right on the rack, preheat the oven to 425, put the gnocchi on the aluminum foil in a single layer, spray with olive oil and bake for 10 mins (stirring/turning them half way through). thanks for the almond butter suggestion by the way!! i am going to look for some tomorrow!

  2. Ahhh, that recipe sounds to die for. Sometimes I just have those indulgent meals because they are so great. As long as it's sometimes, there really is no harm. I would just eat lighter meals earlier in the day and "save up" for it. Might not be the best idea, but well.. I do whatever I want :p

  3. You could boil or bake the gnocci instead of frying it? It does liik delish though.

  4. Sounds so yummy. Since the frying of the gnocci sounds like it's a texture thing (rather than a cooking thing, since usually gnocci gets boiled) I'm thinking to keep the frying method but find a good home-made pesto recipe so you can control the calories.

    Let us know if you try it!