| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Digest, Dec., 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) |
| 2 |
c |
Flour (whole wheat works |
|
|
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:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”