Name: Potato Gnocchi
Ingredients: 2 lb Large baking potatoes; 1 c Whole wheat pastry flour; 1/2 ts Salt; 2 c Pasta sauce of your choice; 2 lbs baking potatoes.)

No words can express how much the world owes to sorrow. Most of the Psalms were born in the wilderness. Most of the Epistles were written in a prison. The greatest thoughts of the greatest thinkers have all passed through fire. The greatest poets have “learned in suffering what they taught in song.” In bonds Bunyan lived the allegory that he afterwards wrote, and we may thank Bedford Jail for the Pilgrim’s Progress. Take comfort, afflicted Christian! When God is about to make pre-eminent use of a person, He puts them in the fire.

George MacDonald

CATEGORY	CUISINE	TAG	YIELD
		Digest, Fatfree	4	Servings

INGREDIENTS

2	lb	Large baking potatoes
1	c	Whole wheat pastry flour
1/2	ts	Salt
2	c	Pasta sauce of your choice
	2	lbs baking potatoes.)

INSTRUCTIONS

Gnocchi are little dumplings that are eaten like pasta. Flour gnocchi are
good, but potato gnocchi are superb.
Steam the potatoes in their skins until tender. When they are cool enough
to handle, peel and mash. Immediately add the flour and salt. Knead on a
lightly floured board until smooth. Sprinkle on a little more flour if the
dough sticks. Form into rolls about the thickness of your thumb. Cut into
3/4-inch sections and perss down lightly with a fork. Bring a large pot of
lightly salted water to a boil. Add the gnocchi and boil until they rise to
the top, about 5 minutes. Like all pasta, gnocchi should not be crowded in
the pot, so cook them in several batches if necessary. Drain and place in a
warm bowl. Mix the gnocchi with enough sauce to thoroughly coat them. Extra
sauce can be added at the table according to taste.
(She also has a recipe for sweet potato gnocchi which sounds great.
Proportions are exactly the same - just substitute 2 lbs sweet potatoes to
from High Road to Health by Lindsay Wagner and Ariane Spade.
From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD) Fatfree Digest
[Volume 8 Issue 48] June 9, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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