Recipe Directions

1. Grind the macadamia nuts in your blender with the salt and water until a smooth cream is formed. This will be about the consistency of yogurt.

2. Add the flour and allow to ‘soak’ overnight in a tightly closed container in the fridge. This will soften the starches. You can do this step beforehand using just the water if you prefer. I find it gives a smoother texture to the gnocchi. 

3. Remove. This should be the texture of play-dough. Roll into a long rope, about 1 inch in diameter. Cut into small pieces one inch long.

4. Using the back of a fork, lay the fork on the counter. Place one piece of gnocchi on the back of the fork and slide/flick it down, forming a little notched pillow (see picture for details, since I’ve shown both sides).

5. Place in a glass casserole dish and cover tightly (add a tablespoon of water to the bottom of the dish, if desired). Place in dehydrator and warm for 3 hours.

6. Serve with a nice homemade sauce (pictured is a mix of home dried romas, water, salt, and a little olive oil), a salad, and (if desired) a sprinkle of homemade "Parmesan" cheese.

Poemomm's Thoughts

By poemomm

These gnocchi are for JoyceH by request.

I tried to replicate the heavy, creamy texture of real gnocchi. The secret to these is a long soak of the starches (if using a flour) and a gentle, closed heating in the dehydrator.

Using almond flour (the defatted dehydrated flour left after making homemade almond milk, these can be low carbohydrate as well. Make sure you grind it into a powder! 

Because these are made with fat (the nuts) and starch (if using flour) they are very filling, and so I’ve scaled the recipe to serve two.

You’ll find with raw foods like this that you need less of a serving size to feel satiated.

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Comments

Top voted

11 votes
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gnocchi is an italian dish that is similiar to regular pasta but much heavier. (it is kind of hard to explain). I have always thought of it as a savory food.

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Another winner from Poemmom. This looks absolutely scrumscious. I'm going to try this the next time I have friends for dinner.

7 votes
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poemomm, I'm curious about the "defatted almond flour"- can you really separate out the fat of nuts by making a nut milk first and straining the pulp? Would all the oils and fats really be left in the liquid?

All

7 votes
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poemomm, I'm curious about the "defatted almond flour"- can you really separate out the fat of nuts by making a nut milk first and straining the pulp? Would all the oils and fats really be left in the liquid?

Top Voted
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these look FABULOUS!!! I can't believe you created a raw gnocchi!

...which flour did you use in teh original recipe? I want to do it right the first time ;0)

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Do you think i can do this with pine nuts or almonds instead of the macs? I'd like to make this today so that i can have it for dinner tomorrow night :) If i don't hear back, i'll try it with pine nuts and let everyone know how it turned out. I will also be using sorghum flour as that's what i could find... Thanks!!

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I used sorghum flour and when I mixed it with the blended macs it wasn't nearly as firm as I expected even the next morning after sitting in the fridge for 2 nights. So I added a bunch more of the flour and stuck them in the dehydrator this afternoon . This might have been my mistake as they tasted like dry flour when done. Sadly I tossed them as they just didn't taste good. (my husband felt bad for me since I made a good effort with these gnocchi and Bitt's pesto sauce which turned out way too salty even though I cut it in half)

Maybe next time I should make my own almond flour.

nothinkingbehind- what was your dough firm enough to roll out and cut into small pieces? What was your dough like? Did your gnocchi turn brownish in color after being in the dehydrator?

I'm not a huge fan of macadamia nuts and wonder if cashews might be a better option.

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I just made these, they are great! I used sorghum as I think teff is a little harsh in taste, although very good for you. I might try half and half next time. I can't wait to try them with some sauce. I've made a cooked sweet potato gnocchi that is really awesome, and I'm trying to figure out how to recplicate that flavor with these.

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poeemmom HELP!! i followed your recipe but had to use barley flour( make it myslef) as teff flour is on order and i dont like to use almonds anymore...my gnocci turned out biscuity and flakey on the outside( good for biscuits in another recipe) but i want your smooth gnocci! thats gnocci like!!!! do you think the teff flour will make a diff?

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oh my, I'm gonna do this in the weekend. not sure though whether teff is available in Europe. do you think it would work with oats? what I do is that I powder raw rolled oats in my blender and use it as flour in many recipes, I love it.

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I can try -- give me a few. I've got about 10 recipes to upload, and the computer's not letting me do it. LOL

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I have been looking at all your recipes including this one and printing them out so I can try them. I wanted to know if you could come up with something that would resemble pot stickers or wan tons? I have been joansing for some for days. Thanks for all the amazing recipes.

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wow wow and wow- ive got to serve this to company sometime. the pics blow me away. wtg!

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Poemmom! jsut today was butternut squash gnocci recipe in sunset magazine!!!! im gonna try yours then do a butternut squash one...i have ground kozu root powder (thickener/starch) too and may use a bit with almond flour....great recipes as always!

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Thanks emmie21 and dodo for the response to my question "what is gnocchi?" But since I've never made gnocchi before nor have I tasted them for that matter (therefore would probably botch the job) maybe I should come over one of your houses for a gnocchi dinner...jejeje ;-)

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Thanks poemomm, knew you could do it. What a wonderful treat. This will be saved for my Thanks giving dinner.

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thanks for a great recipe!

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Ah! For the love of Italian (I'm Italian, woohoo) food!!! This gets five stars for brilliance. Thank you for your blessed offering!!!

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I'm incredibly impressed. I thought raw gnocchi would be impossible! Poem, you have shocked me!

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It never ceases to amaze me at how creative and ingenious you people are! I LOVE potato gnocchi... and I will have to try these.

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Wow, these look gorgeous!!! Even the fork imprints make yours look like cooked gnocchi!!

I have to either order some raw almonds or the sorghum flour and then I can try these. If I can get the flour/almonds before the weekend I'll make them, otherwise this will be a fun treat for the following weekend for sure!!

Thanks a million Poemmom!! I'll let you know how they turn out :-)

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Wow, these look gorgeous!!! Even the fork imprints make yours look like cooked gnocchi!!

I have to either order some raw almonds or the sorghum flour and then I can try these. If I can get the flour/almonds before the weekend I'll make them, otherwise this will be a fun treat for the following weekend for sure!!

Thanks a million Poemmom!! I'll let you know how they turn out :-)

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Wow!!! This is wonderful!!!

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kendra, gnocchi is little potato and flour dumplings that you drop into water and when they float theyre done :)

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kendra, gnocchi is little potato and flour dumplings that you drop into water and when they float theyre done :)

8 votes
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Another winner from Poemmom. This looks absolutely scrumscious. I'm going to try this the next time I have friends for dinner.

Top Voted
11 votes
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Vote up!
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gnocchi is an italian dish that is similiar to regular pasta but much heavier. (it is kind of hard to explain). I have always thought of it as a savory food.

Top Voted
3 votes
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I'm not familiar with Gnocchi..is this a pastry? Is it sweet? What's the consistency like... it like dough?

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