Gluten-Free Cottage Cheese and Spinach Gnudi with Marinara Sauce

Ingredients:

1. 1 cup cottage cheese strained in mesh to remove excess moisture

2. 5 tablespoons of coconut flour

3. 1 cup blanched, minced, and strained spinach

4. ½ teaspoon garam masala

5. ½ teaspoon ground coriander powder

6. ½ teaspoon ground pepper

7. 1 whole egg, whisked 

8. Salt to taste

9. Water to cook Gnudi

10. Your favorite marinara sauce for dipping

Directions:

• In a large bowl, combine the cottage cheese, spinach, coconut flour, garam masala, coriander powder, pepper, and salt, and mix well.

• Add ½ the egg and add ¼ more of the egg to bind the mixture.

• If the mixture appears a little wet, add more coconut flour in small amounts. (If your cottage cheese and spinach are not drained well, they will make the mixture wet.)

• Shape the mixture into small balls and set aside.

• Boil 2 inches of water in a shallow pan.

• When the water is simmering, add each of the gnudis gently and allow them to cook and steam for 10–15 minutes.

• Remove from the water with a mesh strainer, and set aside for 15 minutes until they firm up. Serve over warmed marinara sauce.

This dish is simple but enjoyed by all ages. The gnudi is very light, airy, and gluten-free. Cottage cheese, though not enjoyed by all ages, is rich in protein and calcium and will most certainly be enjoyed in this form. Traditional gnudi are made of ricotta and have a higher fat and calorie content. They are also mostly made with flour that contains gluten. This version may be more appealing to individuals seeking a gluten-free alternative. As always, I wish that you keep your health and nutrition in center focus and live long and strong!