| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dec., Digest, Fatfree | 1 | Servings | |
INGREDIENTS
| 1 | 5-oz box instant potato | |
| Buds | ||
| 2 | c | Boiling water |
| 1 | Egg's worth egg replacer, or | |
| Two egg whites, necessary | ||
| For binding), For binding | ||
| 2 | c | Flour, whole wheat works |
| Fine), Fine |
INSTRUCTIONS
Mix the potato buds and water together like mashed potatoes. Cool. Add egg replacer and flour. Knead lightly on floured board. Take a small protion at a time and roll on flloured board into strips about 1 inch thick. Cut small pieces about 1 inch long. Roll each piece over a fork, making an impression with your thumb, to give the pieces the classic gnocchi shape. Be sure to keep the dough floured well, or it will become sticky. Place the peices on a floured cookie sheet, making sure they don't touch. Drop the pieces into boiling water. After they reach the surface (which may be almost immediately), cook them gently (don't boil them!) for 5 to 10 minutes. Drain and serve with the sauce of your choice. I'd be interested to hear any experiences you might have with the recipe. Posted by Doreen <doreen@geoworks.com> to the Fatfree Digest [Volume 13 Issue 1] Dec. 1, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“Jesus: Never-ending fulfillment”