Date: Wed, 08 Jun 94 21:35:38 GMT
From: firstname.lastname@example.org (NANETTE BLANCHARD)
Subject: Potato Gnocchi
Here are some more recipes from High Road
to Health by Lindsay Wagner and Ariane Spade.
Serves 4 to 6
Gnocchi are little dumplings that are eaten like pasta.
Flour gnocchi are good, but potato gnocchi are superb.
2 lbs large baking potatoes (about 3)
1 cup whole wheat pastry flour
1/2 tsp salt
2 cups pasta sauce of your choice
Steam the potatoes in their skins until tender. When they
are cool enough to handle, peel and mash. Immediately add the flour and
salt. Knead on a lightly floured board until smooth. Sprinkle
on a little more flour if the dough sticks.
Form into rolls about the thickness of your thumb. Cut
into 3/4-inch sections and perss down lightly with a fork.
Bring a large pot of lightly salted water to a boil.
Add the gnocchi and boil until they rise to the top, about
5 minutes. Like all pasta, gnocchi should not be crowded in
the pot, so cook them in several batches if necessary. Drain
and place in a warm bowl.
Mix the gnocchi with enough sauce to thoroughly coat
them. Extra sauce can be added at the table according