I made something tonight that was really so nice that it made me sick.

I need a cream substitute for this dish and knowing you all I figured you'd have some nifty suggestions.

It's Creamy Pesto Gnocchi (from some supermarket cookbook.)

500g fresh potato gnocchi
I cup light thickened cream
1/4 cup of sun-dried tomato pesto (yum!)
Chargrilled capsicum (bell peppers- red) finely chopped
150g baby spinach
1/2 cup of grated parmesan cheese to top.

OK, I'd prefer to keep a sprinkle of the parmesan cheese, but need a substitute for all that cream. Eeee gads, my liver is crying.

The whole concept is so easy, except for making the gnocchi myself. But I'd prefer to do that than buy ready made as it goes quite chewy.

Any suggestions for a good cream subsitute for this recipe would be very welcome. Thank you.

What about a canned low fat cream soup? Like cream of mushroom. Or just skip the creamy and make it lighter with a broth?

When I need cream for recipes, I use a non fat brand we have from Land O Lakes.

Recipe sounds yummy!!

Thanks curious.

Yeah, I thought of using a home made chicken stock and just adding some shredded chicken. That might work well too.

The recipe was incredibly fun and easy, but all that cream made it taste a little like an old fashioned cocktail sauce that goes on prawns (translation: shrimps lol). (plus it doesn't agree with me).

Non-fat cream. Now there's a concept. I'll look for that. I know "light" cream, but it's still too rich for me. Maybe I could use a little of that and go easier on the tomato pesto. That's very strong flavour so needs a balance.

My husband used to think I was strange, keeping bit and peices of veggies in the freezer. Until he had a dish that I used my veggie stock. He kept asking what the heck was I saving onion skins for.

He didn't blink when he saw whole bananas all black and frozen in the freezer. He just waited for banana bread.

I love my liver. hehehe. I stay away from creamy stuff as much as I can. We don't drink, but members of the gym always give us wine for gifts. Strange huh? They do come in handy for light pasta and chicken sauces.

You are making me think...gnocchi tonight. I haven't made homemade in a few years. Might be tricky one handed. I bet GrandMonkey would love to help.

Yes indeed, fresh pasta and things like gnocchi are so much fun for family to make together. Heck, you could delegate.

I don't like my liver at all anymore and it doesn't like me very sadly. I just want it to keep me going a long time from now.

I do that with bananas too. I love making stock the old fashioned way. I keep all unused chicken bones and vegies and make stock. I use the freezer cubes to make small amounts for things like lemon sauce. I also love that I don't have to ingest so much SALT. I have restless leg syndrome and salt is a noticeable problem for me trying to sleep.

Non-fat evaporated milk might work too.

Thanks Dixie! I might experiment. The evaporated milk might actually work well, but I was thinking that I could just modify the whole sauce part and make a white sauce/bechamel using non-fat milk. I don't have a problem with wheat flour, so that's not a problem.

The tomato pesto and the grilled capsicum/peppers are quite strong in flavour, so I don't think it would really matter. I just know I can't use the full cream in that amount.

I could never handle a cream like that much..plus lactose intolerant...
But I agree about the chicken broth, but I would consider using the broth and making a lite roug like a little butter or oil in a pan, some butter/or substitute. Add some flour, about 1/3 to some broth and stir, you need two things, an oil, and to bring to a boil so it does not lump and gets thick....

I would melt the butter or smart balance with a tbls oil, then in a cup mix 1/4 to 1/3 flour and cup of the broth wisk it and add to the pot that has heated to a boil with the rest of that can and add a second. take to a lower temp from the boil before adding the flour mixture, wisk it in.

This is the sauce or gravy I make or for cassarols.
di