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PATREON
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If you’re on this diet with me and for long term, do you ever just sit around and try to think of other things you used to eat? Mac and cheese popped up in my head suddenly one day. I wasn’t the biggest fan of it or anything, but I did miss the kind of nostalgic feeling of having it. Growing up, this was a regular side dish. I finally got some inspiration to give it a shot and this is what I’ve ended up with!
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Gnocchi Noods:
1 lb ground chicken
2 eggs
Topping:
1 oz pork rinds, ground
3 Tbsp Parmesan Cheese
Salt and pepper to taste
Cheese Sauce:
1 Cup Heavy Cream
3 Oz Cheddar Cheese
1/2 tsp Mustard (optional)
salt and pepper to taste
1) Mix your pork rinds and parmesan cheese together and season to taste. Set aside for later.
2) In a food processor, add your ground chicken and eggs. Process this on high for about 1 minute or until you have a smooth texture. Place a gallon sized ziploc bag into a cup and fold the edges over. Place the mixture into this bag then seal and refrigerate for at least 10 minutes.
3) While your dough is resting, setup a double boiler over medium high heat. Add your cream and bring the temp of it up until it is warm to the touch. Slowly whisk in your cheese to avoid anything breaking. Add your mustard and season with salt and pepper to taste.
4) Fill a non-stick pan 3/4 of the wat to the top. Add about 1 tbsp of salt to season the water. Bring this to a simmer.
5) Cut the corner of the ziploc bag and begin piping the mixture into the water. The size is up to you. I went with about a half inch for each. Once all of the gnocchi have been made, remove from the pan and drain on a paper towel.
6) Carefully fold your cheese sauce, gnocchi, and 2 tbsp of cheddar together. Place this into a baking container and top with your topping. Place under a hi broil oven for 4-8 minutes or until golden brow. Serve hot.
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