| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Digest, Apr95, Fatfree | 1 | Servings | |
INGREDIENTS
| 1 | c | Canned pumpkin |
| 2 | Egg whites | |
| 1 | Flour |
INSTRUCTIONS
Whisk together the pumpkin and the egg whites until blended. Then add flour and stir until the dough is thick enough to be turned out onto a large cutting board or clean table top. Douse with more flour, and work/knead it into the dough. When fully incorporated add more flour and repeat. Keep adding flour and kneading until the dough can hold its own shape. It will still be a little bit sticky. At this stage, I chilled the dough overnight, but I have no idea if doing so was essential to the success of my gnocchi--I was just starting to feel really guilty about those essays I hadn't yet graded. When you're ready to eat the gnocchi, get a pot of boiling water going on the stove. Generously flour your board or tabletop and hands. Cut the dough into fourths and roll each fourth into a cylinder, and slice off gnocchi-sized chunks. I have to be vague about measurements because I was having a hard time with my cylinder rolling technique and at one point just hacked the cylinder in two lengthwise to speed things along. I aimed for 1/2-inch chunks, but some were bigger than that. Drop into salted boiling water. As they rise to the surface, remove them with a slotted spoon, shake off excess water, and put them on a serving plate. Having once watched Martha Stewart shape gnocchi on TV, I tried to emulate her technique of pressing them gently against the tines of a form before dropping them in the water for about half of my gnocchi. They turned out just as ugly as the ones I more carelessly dropped in the water without shaping. YM(and skill)MV. The recipe provided me with two substantial dinners for myself, once I topped the gnocchi with some leftover TVP chili. Source: original Posted by Kirstin Reade Wilcox <krw3@columbia.edu> to the Fatfree Digest [Volume 17 Issue 10] Apr. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”