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Foolproof Gnocchi (ovo)

0
(0)
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

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