Gnocchi

[julia]

I found a recipe in my MasterCook Cooking Light cookbook for Semolina Gnocchi from the June 94 issue, page 92. The recipe advises cooking according to "Gratin or Pan-frying procedure (see page 90 of the June 1994 issue of Cooking Light)"

Does anyone have this issue and if so, can you advise what this method is?

[Grace]

Julia

Here is what I found:

Using your Gnocchi

Like pasta, gnocchi are bland without a sauce or topping. The creative options are endless, but we think the following are the most suitable.

Gratin (This adds 48 calories and 4 grams of fat to our gnocchi recipes).

Hot cooked gnocchi
Vegetable Cooking Spray
2 teaspoons olive oil
1/2 cup (1 ounce) finely grated fresh Parmesan cheese

Place gnocchi in a 10-inch gratin or quiche dish coated with cooking spray. Drizzle gnocchi with olive oil; sprinkle with cheese. Bake at 450º for 20 minutes or until lightly browned. Serve immediately.


Pan-Frying (this adds 40 calories and 4 grams of fat per serving to our gnocchi recipes.)

1 tablespoon plus 1 teaspoon olive oil, divided
Hot cooked gnocchi

Heat 2 teaspoons oil in a nonstcik skillet over medium heat. Add half of gnocchi; cook 4 minutes on each side or until lightly browned. Repeat procedure with remaining 2 teaspoons oil and gnocchi. Serve imeediately plain or with a sauce of your choice. We suggest your favorite marinara, pesto or clam sauce.


There you go! Hope that helps

Grace

[julia]

Thank you Grace. Sorry for not replying earlier, but this week has been hectic. I will copy your info into the recipe in Mastercook so I will have it for future.

It would be so nice when CL contributes to Mastercook if they could provide all information instead of suggesting you check a 6-year old issue of their magazine.

Again, many thanks.