INGREDIENTS

INSTRUCTIONS

GARLIC AND WALNUT TOPPING
8 SERVINGS OVO-LACTO
We serve our gnocchi with a garlic-and-walnut infused olive oil, but you
can also serve them with pesto, tomato sauce or sage butter.
Put potatoes into large pot and add cold water to cover. Bring to a boil
and cook until tender, about 30 minutes. Drain. Cool slightly, peel and
mash in a large bowl. Add egg, salt, cheese, spinach and basil. Mix
thoroughly. Gradually work flour into potato mixture. Turn dough out onto
lightly floured surface and knead until smooth and elastic.
Line baking sheet with wax paper and lightly flour. Break off small pieces
of dough and roll into balls about 3/4 inch in diameter. Place in a single
layer on prepared pan. Continue until all dough is formed.
Bring a large pot of water to a boil. Meanwhile, in medium skillet, heat
oil over medium heat. Add garlic and cook, stirring often, 1 minute. Add
walnuts, reduce heat to low and cook, stirring often, 1 minute more. Remove
from heat. When water boils, add salt then working in batches, drop gnocchi
into water. Cook 10 seconds after dumplings rise to surface, about 10
minutes total. Remove with slotted spoon and divide among 8 serving bowls.
Reheat olive oil mixture, then spoon over gnocchi. Serve warm.
PER SERVING: 321 CAL.; 9G PROT.;11 G TOTAL FAT (2G SAT. FAT); 46G CARB.;
28MG CHOL.; 79MG SOD.; 4G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, September 1998, page 44
Converted by MM_Buster v2.0l.

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