Date: Mon, 07 Feb 94 10:18:04 CST
From: firstname.lastname@example.org (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?
SUNDRIED TOMATO SAUCE
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