Cottage Cheese Gnocchi

I was surprised at how easy this was to make. I was inspired by a cooking show I watched, so I tried it out, adding my own twist to the ingredients. It has a lot of protein in it, so it is very filling.

3 cups cottage cheese, strain out as much liquid as possible.
2 cups spelt flour
Pinch of salt
1 egg
2 egg whites
¼ cup freshly grated parmesan cheese
2 tsp olive oil

Leave the cottage cheese in a strainer for a couple of hours to get out as much liquid as possible.

After the cheese has been strained, boil a large pot of salted water.
In a food processor, blend cottage cheese. Add all other ingredients but olive oil. Do not over-mix, as the gnocchi will be chewy.

Place blended ingredients into a Ziploc bag, as you would in a pastry bag. Squeeze the dough into one of the corners, and then cut the corner of the bag with scissors. Squeeze one centimeter pieces of dough through the corner and cut with a paring knife, directly into the boiling water. Once all the gnocchi have been cut, cook for 3 minutes. Strain, and add the olive oil so that they don’t stick together.

Top with a marinara sauce and freshly grated parmesan cheese.

Tomato Soup with a spicy twist

This isn’t really my recipe. A friend of mine brings it to work all the time, and so I tried it at home, and it is so good. It has just enough spice and flavor to satisfy your hunger.

24oz can of diced tomatoes
19 oz can of chickpeas, rinsed and drained
½ cup dried red lentils.
6 cups fresh spinach
1 tbsp cumin, cinnamon and paprika
1 litre vegetable stock
1 diced onion
3 cloves garlic, minced

In a large pot, sauté onions, garlic and spices for a few minutes. Add all other ingredients. Cook for about 20-30 minutes. Puree and serve.