| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta, Low-fat |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes, boiled until tender and then riced or grated |
| 3 |
c |
Flour 2 t. guar gum dissolved in water |
| 2 |
ts |
Salt |
INSTRUCTIONS
mix everything together until you have a smooth dough. cut into thumb-sized
pieces and drop into boiling water. After they float to the surface, wait
1-2 minutes and then retrieve them with a slotted spoon. I found that using
whole wheat flour kind of killed the potato taste of the gnocchi, so if I
make these in the future I'll probably use white flour. Of course, this is
a personal decision. I thought about trying some of the more exotic flours
to see if they create a less grainy taste; any suggestions?
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