01-09-2001, 12:02 PM
Can someone post this recipe for me? Thanks in advance!
01-09-2001, 01:11 PM
Here you go.
* Exported from MasterCook *
Recipe By :
Serving Size : 9 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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4 large baking potatoes -- peeled, (about 2 1/4 pounds)
2 cups all-purpose flour -- divided
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 large egg -- lightly beaten
1 large egg white -- lightly beaten
1 package frozen chopped spinach -- thawed, drained, and squeezed dry
6 tablespoons butter or margarine -- melted
3/4 cup grated fresh Parmesan cheese -- (3 ounces)
Place potatoes in a saucepan, and add water to cover. Bring to a boil; partially cover. Cook 35 minutes or until tender. Drain; cool. Place potatoes in a bowl; mash. Lightly spoon flour into dry measuring cups; level with a knife. Combine potatoes, 1 1/2 cups flour, salt, and the next 4 ingredients (salt through egg white), stirring to form a soft dough.
Turn dough out onto a well-floured surface; knead in spinach. Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Divide dough into 6 portions; shape each portion into an 18-inch-long rope. Cut each rope into 18 (1-inch) pieces; roll each piece into a ball. Drag the tines of a fork through half of each ball, forming a concave shape. Place gnocchi on a baking sheet coated with cooking spray.
Bring 14 cups water to a boil in a large Dutch oven. Add one-third of the gnocchi; cook for 1 1/2 minutes. (Do not overcook, or gnocchi will fall apart.) Remove gnocchi with a slotted spoon; place in a colander to drain. Repeat the procedure with remaining gnocchi. Toss with butter and cheese; serve immediately.
"Cooking Light, November 2000, page 124"
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Per serving: 286 Calories (kcal); 11g Total Fat; (33% calories from fat); 10g Protein; 38g Carbohydrate; 47mg Cholesterol; 494mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : Lori Bianchi Nichols grew up eating her mom's gnocchi with tomato sauce (actually inspired by her Italian dad). But because the gnocchi themselves are so good, we kept them simple, dressed with just butter and Parmesan and sparked with some spinach. Feel free to serve them with tomato sauce as the Bianchis do, if you prefer
NOTES : Serving size: 12 gnocchi
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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