| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dutch | Miscellaneo | 40 | Servings |
INGREDIENTS
| 1 | c | 1% low-fat milk |
| 1 | tb | Margarine |
| 1/2 | ts | Salt |
| 1 | c | All-purpose flour |
| 2 | Eggs | |
| 2 | Egg whites |
INSTRUCTIONS
Combine first 3 ingredients in a large saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat; gradually add flour, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a ball. (Dough will be dry and crumbly.) Let cool 3 minutes. Add eggs and egg whites, one at a time, beating after each addition. (Dough will not be smooth.) Spoon dough into a pastry bag fitted with a 1/2-inch round tip; set aside. Bring 14 cups of water to a boil in a large Dutch oven. Pipe half of dough directly into boiling water, cutting dough with a sharp knife every 2 inches to form 20 gnocchi. Cook 2-1/2 minutes. Remove gnocchi with a slotted spoon, and place in a colander to drain; repeat procedure with remaining dough. Yield: 40 gnocchi (serving size: 10 gnocchi). Serving Ideas : Serve immediately. NOTES : Dill Variation: Add 2 tablespoons finely chopped fresh dill with flour. Recipe by: Cooking Light, June 1994, page 88 Posted to MC-Recipe Digest by "Christopher E. Eaves" <cea260@airmail.net> on Apr 01, 1998
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