Home › Recipes › High-protein quark gnocchi with sage butterHigh-protein quark gnocchi with sage butter Light, high-protein quark gnocchi with low-fat quark, buckwheat flour and sage butter. A protein-packed alternative to the classic Italian potato-based lunch.
At a glance Serves 2 Prep time: 20 min Cooking time: 10 min Total time: 30 min Calories: 480 kcal per serving Protein: 28 g Fat: 25 g Carbs: 35 g Ingredients 250g low-fat quark 100g buckwheat flour 1 organic egg 1 pinch of salt 50g butter 10 sage leaves 2 tbsp vegetarian hard cheese (Parmesan-style) Method You’ll need: frying pan · saucepan · chopping board · knife
Knead the low-fat quark, egg, buckwheat flour and 1 pinch of salt into a smooth dough. On a lightly floured work surface, shape it into long rolls and cut them into small gnocchi. Let the gnocchi simmer in boiling salted water until they rise to the surface, then lift them out. Melt the butter in a wide frying pan and fry the sage leaves in it until dark. Toss the drained gnocchi in the hot sage butter and serve with grated hard cheese. Good to know Making gnocchi yourself is hard? Not with this recipe. The quark dough is kneaded in minutes and makes this a high-protein dish too.
Swaps Buckwheat flour → rice flour (the dough will then be a little paler and more neutral in flavour).
Cooking tips Don't let the water for the gnocchi boil vigorously, or the delicate dumplings will fall apart.
Storage Raw gnocchi freeze really well raw and can go straight into boiling water.
Allergens Contains milk (lactose) and eggs.
Frequently asked questions Can you freeze quark gnocchi? Raw gnocchi freeze really well raw and can go straight into boiling water.
