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Ricotta-green Onion Gnocchi

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Vegetarian Vegtime2 1 Servings

INGREDIENTS

15 oz Part-skim ricotta cheese
1 Egg, beaten
1 t Salt
1/2 t Freshly ground black pepper
1/2 c Finely chopped green onions
1/2 c Grated Asiago or Parmesan
cheese
1 c Unbleached all-purpose flour

INSTRUCTIONS

TO 6 SERVINGS OVO-LACTO  These feathery gnocchi can be served with a
variety of toppings, such  as tomato, pesto, garlic and olive oil, or
butter and grated Parmesan  cheese.  Place ricotta in colander to
drain. Transfer to medium bowl and add  remaining ingredients except
flour. Mix well. Gradually add flour,  working it in until a soft yet
firm ball is formed, about 3 minutes.  Divide dough into 4 equal parts.
On a generously floured surface,  roll each section into a log, about 1
inch in diameter and 9 inches  long. Cut logs into 1-inch segments and
slightly indent each with a  fork. Thoroughly cover with flour and
store in refrigerator or  freezer until ready to use.  Bring large pot
of lightly salted water to a boil. Add gnocchi to pot  and stir gently
to prevent sticking. When gnocchi float to top, they  are cooked, about
2 to 3 minutes. (Frozen gnocchi will take a little  longer to cook.)
Drain well and serve with your favorite sauce  PER SERVING: 245 CAL.;
14G PROT.; 12G TOTAL FAT (7G SAT. FAT); 19G  CARB.; 79MG CHOL.; 449MG
SOD.; 1G FIBER.  Converted by MC_Buster.  Recipe by: Vegetarian Times,
December 1998, page 22  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1865
Calories From Fat: 777
Total Fat: 88.4g
Cholesterol: 467.5mg
Sodium: 5539.6mg
Potassium: 1099.4mg
Carbohydrates: 128.9g
Fiber: 4.9g
Sugar: 4.5g
Protein: 134.1g


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