| 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
A Message from our Provider:
“Jesus: the human face of God”