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gnocchi-5 recipe

Date:    Mon, 07 Feb 94 10:18:04 CST
 From:    cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)
 Adapted from 'The Frugal Gourmet cooks Three Ancient Cusines'.  It had
 an egg yolk, which I replaced with 2 t. of guar gum dissolved in some
 water.  I had just bought the guar gum and wanted to try it out.
 2 lbs potatoes, boiled until tender and then riced or grated
 3 c. flour  
 1-2 t. guar gum dissolved in water
 2 t. salt
 mix everything together until you have a smooth dough.  cut into thumb-sized
 pieces and drop into boiling water.  After they float to the surface, wait
 1-2 minutes and then retrieve them with a slotted spoon.
 I found that using whole wheat flour kind of killed the potato taste of 
 the gnocchi, so if I make these in the future I'll probably use white flour.
 Of course, this is a personal decision.  I thought about trying some of the
 more exotic flours to see if they create a less grainy taste; any suggestions?
 3 oz. sundried tomatoes
 1 oz. dried sweet red pepper
 many cloves of garlic
 add water to cover and cook all of this until the tomatoes are soft.
 Pour into a blender.  Add a handful of fresh basil, a large pinch of oregano,
 and black pepper to taste.  Puree until smooth.  Add salt if you think it
 needs it.
 kwvegan vegan