January 12, 2014
Wild Blueberry-Filled Dessert Gnocchi ♥ Recipe Redux Wild Blueberry Recipe Challenge
Blueberry anything and gnocchi.
If you are like me and love gnocchi, you will adore this dessert version and guess what? They are filled with Wild Blueberry Jam.
These are easy to make, can be frozen before cooking and after. Very versatile.
I always learn something from these Recipe Redux contests and this one was no exception.
Everyone knows that blueberries are a Super Food. Low in calories, fat and carbohydrates, they are high in antioxidents. Great reasons to eat as many as you can.
Better yet, wild blueberries have more intense flavor and have twice the antioxidants as regular cultivated blueberries. Since they only grow in cold climates like Maine and Canada, having the availability of fresh is not possible for most of us. Luckily, my supermarket carries bags of frozen wild blueberries by two well known name brand fruit companies and are available year round.
Eating blueberries cuts the risk of type 2 diabetes by 26%. I would say that alone is a good reason to add them to smoothies, muffins, cereal, and in any dessert calling for fruit.
Other benefits of eating wild blueberries is their potential benefits including:
o Brain health
o Heart health
o Cancer prevention
o Reducing oxidative stress
o Preventing UTIs
o Eye health
There is no reason to not seek out wild blueberries the next time you buy blueberries.
Let's get cooking..........
“By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of
North America and am eligible to win prizes associated with the contest. I was not compensated for my
makes 16 (2") gnocchi
* 1 brick fat-free cream cheese, room temperature
* 1 1/2 cups AP flour
* 1/4 cup Natural Sugar substitute
* 1 large egg
* Pinch of salt
* 1/2 cup wild blueberry jam (recipe follows)
* 1 cup plain bread crumbs
* 1/3 cup granulated sugar
* 2 teaspoons cinnamon.
* 6 tablespoons unsalted butter
1. In the bowl of a stand mixer or a food processor, blend the ingredients until the mixture comes together. You need it to be slightly sticky.
Remove and place on a work surface. Cover with wrap and let it rest for 30 minutes.
2. Roll the dough into a log and cut that log lengthwise into 2 logs. Cut each log into 8 pieces for a total of 16.
3. Flatten one piece of dough into a 3" circle in the palm of your hand.
4. Spoon a teaspoon of jam into the center of the circle and pinch the seams together, rolling and patting the dough into an oblong ball. Pinch together any tears and gently tap the tops flat. Transfer the gnocchi to a plate dusted with flour. Can be frozen up to this point.
5. Bring a large stockpot of water to a gentle boil and place half of the gnocchi into the water, stir and simmer until they rise to the top. make sure the whole gnocchi has risen, not just one end.
6. Remove the cooked gnocchi to a sheet pan using a slotted spoon and gently pat the top to dry. Repeat until they are all cooked.
7. In a skillet, melt 2 tablespoons of the butter and saute the bread crumbs until they start to color. Remove to a bowl and add the sugar and cinnamon. Set aside.
8. Right before serving, melt the last of the butter in a skillet and saute each gnocchi on both sides and then add them to the breadcrumbs, toss to coat.
9. Serve with ice cream, whipped cream or just as they are.
Wild Blueberry Jam
* 1 cup frozen wild blueberries
* 1/4 cup honey
* 1/4 cup water
* Pinch of cinnamon
* Pinch of salt
1. Simmer all the ingredients in a sauce pan until it is the texture of apple butter. Remove to cool. Puree for a smooth jam but I like the texture and the added fiber by not pureeing the jam.