Today I have a sweet lunch idea for you. I know it’s been a long time since I’ ve shown a such a recipe. How did you always eat gnocchi as a child? I must confess that I only knew gnocchi – or “Schupfnudeln” as we call it in Germani – in sweet recipes. The first savory Schupfnudel dish I probably ate only 3 years ago. As kids, we always ate gnocchi with cinnamon sugar and applesauce. And although I like them just as much in a savory way by now, they are still such a typical sweet lunch for me. Therefore, I want to show you a healthy version of it. And in keeping with spring, they come with a rhubarb compote and a high-protein custard.
Gnocchi with cinnamon sugar – a classic from my childhood
me home from school at noon, we often already had pancakes, waffles or French toast waiting for us. And one dish that we both absolutely loved was “Schupfnudeln”. We just fried them up and ate them with cinnamon sugar and applesauce. Such a simple dish, but of course for us kids it was always a feast.
Today I rarely eat anything sweet for lunch anymore. On the one hand, I just always try to include a lot of veggies in my diet. And of course, that’s easier when you have two savory meals that you can stuff with veggies. On the other hand, I also always eat something sweet for breakfast. So at lunchtime, I’m usually more in the mood for something salty. But there are still those days, of course, when I think back to all the delicious dishes from my childhood. And of course I immediately get cravings for them. So in case you’re also craving something sweet for lunch some days, I want to show you a healthy option for it. And the best thing is that we even include some veggies! 🙂
Healthy Gnocchi with a delicious Rhubarb Compote
Actually, it’s not that hard to recreate the delicious dishes from childhood a little healthier. Take pancakes, for example. They’re made with eggs, flour and milk. So if we simply take wholemeal flour and almond milk, we already have pancakes that are a little lower in calories and keep us full for longer. And then, of course, the key is what we top them with. But again, there are so many alternatives. For example, you can take my healthy 5-minute jam for this. It’s the same case with the Gnocchi. They are potato-based and a ready-made product that you can truly grab without a guilty conscience! Of course, you can also make them yourself. But let’s be honest, we often do not have the time for this at lunchtime. Instead of serving them classically with sugar, I simply fry them with some erythritol and cinnamon. So they caramelize beautifully and become deliciously sweet and crunchy.
About the many benefits of rhubarb I have already told you in one of my last post. But here the rhubarb even ensures that we have a dish with fruit and vegetables. Because in addition to the stalk vegetables we also add some apple and a few frozen strawberries to the compote. I serve the rhubarb-apple-strawberry compote here as a substitute for the classic applesauce. If you don’t have one of the three fruits or veggies on hand, that’s no problem at all. You can either leave them out or replace them with something else.
High Protein Custard
Admitting, the custard is not a part of the classic dish of my childhood. But it wouldn’t be a Jules Balanced Recipe if we didn’t also pay attention to a balanced distribution of nutrients. Because so far, we’ve included a lot of different micronutrients, but almost no protein. So I figured a delicious vanilla custard would never go wrong, am I right? And I have to say, this custard will probably be around a lot in the future! It’s easy to make, tastes delicious and of course has great nutritional value. Oh and the very best of it? You can even store it in the refrigerator for a few days. And so you can serve it as a hot or cold custard. Isn’t it fantastic?
For the sauce, I simply boiled up some vegan vanilla protein powder with almond milk, a teaspoon of starch and some vanilla extract. However, I strongly suspect that it won’t work as well with a regular whey protein powder. Here it could easily happen that the protein powder clumps when you boil it up. But you can try it out and let me know if it worked for you or not. But if you’re still looking for a delicious vegan protein powder anyway, I’ll link you to my favorite here. (Advertising without commission, just a recommendation)
I hope you like the recipe and give it a try. As always, I look forward to your comments, feedback and recipe requests.
Have fun trying it out and see you for the next recipe;
Gnocchi with Rhubarb Compote
- 5,7 oz gnocchi (from the refrigerated section) ~160g
- 3 tsp erythritol
- 1/2 tsp cinnamon
- 2 stalks rhubarb
- 1/4 apple
- 5 to 6 frozen strawberries
- 1 tsp coconut oil
- 1/2 cup unsweetened almond milk
- 1/2 serving of vegan protein powder vanilla flavor
- 1 tsp cornstarch
- vanilla extract
- Wash and peel the rhubarb stalks and cut them into thin slices. Wash the apple, remove the seeds and also chop into small cubes. Heat half of the coconut oil in a pan, add the rhubarb and apple and sauté over medium heat for a few minutes. Then add the strawberries and cook for about another 5 minutes over medium to low heat.
- Meanwhile, heat the other half of coconut oil in a small skillet, add the gnocchi and fry them over medium heat for a few minutes, turning occasionally.
- For the sauce, first mix the milk with the protein powder and starch until there are no clumps and add a little bit of vanilla extract. Then slowly bring the sauce to a boil in a small saucepan, stirring, and remove from heat once boiling.
- Once the gnocchi are browned to a light crisp, reduce the heat to the lowest setting and finally caramelize them for1-2 minutes with the cinnamon as well as a teaspoon of erythritol. In the meantime, add the remaining erythritol to the compote and then serve it together with the gnocchi and the vanilla custard.
- alories: 416 kcal
- fat: 7 g
- carbohydrates: 65 g
- protein: 20 g