Carroll on gnocchi

[Guest guest]

Gnocchi are too fancy for me, but maybe they are your cooking thing. She

says to be sure to use Russet potatoes because they are mealier and give

the gnocchi a lighter texture.

 

Parmesan Gnocchi

Spinach-Herb Gnocchi

 

 

* Exported from MasterCook *

 

Parmesan Gnocchi

 

Recipe By : Healthful Cooking, Mary Carroll, Star Tribune, 7/15/99

Serving Size : 1 Preparation Time :0:00

Categories : Potatoes Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups flour

or as needed, up to 3

1/4 teaspoon salt

4 cups peeled and cooked and mashed Russet

potatoes

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

 

Serves 4 to 6.

 

In large bowl, combine 2 cups flour and salt; stir well. Add potatoes,

Parmesan and oil. With your hands, knead into firm but slightly sticky

dough. If dough is wet, add up to 1 cup more flour during kneading. When

dough is well-kneaded and smooth, break into marble-sized balls. Score

light impressions on surface of each ball of dough with tines of fork.

Cook in boiling water 3 to 5 minutes, or until gnocchi rise to surface.

Drain well.

 

Nutrition information per 1/6 recipe serving: Calories 300, Carbohydrates

56 g, Protein 8 g, Fat 4 g, including sat. fat 1 g, Cholesterol 4 mg,

Sodium 37 mg, Calcium 92 mg, Dietary fiber 3 g, Diabetic exchanges per

serving: 3 1/2 bread/ starch exch., and 1 fat exch.

 

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* Exported from MasterCook *

 

Spinach-Herb Gnocchi

 

Recipe By : Healthful Cooking, Mary Carroll, Star Tribune, 7/15/99

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups flour

or as needed, up to 3

1/4 teaspoon salt

4 cups peeled and cooked and mashed Russet

potatoes

2 tablespoons chopped fresh spinach

1 tablespoon olive oil

1 tablespoon minced fresh herbs

such as basil or parsley

 

Serves 4 to 6.

 

Adding spinach and herbs to the gnocchi gives them a beautiful color.

 

In large bowl, combine 2 cups flour and salt; stir well. Add potatoes,

spinach, oil and herbs. With your hands, knead into firm but slightly

sticky dough. If dough is wet, add up to 1 cup more flour during kneading.

When dough is well-kneaded and smooth, break into marble-sized balls.

Score light impressions on surface of each ball of dough with tines of

fork. Cook in boiling water 3 to 5 minutes, or until gnocchi rise to

surface. Drain well.

 

Nutrition information per 1/6 recipe serving: Calories 280, Carbohydrates

56 g, Protein 7 g, Fat 3 g, including sat. fat 1 g, Cholesterol 1 mg,

Sodium 300 mg, Calcium 37 mg, Dietary fiber 3 g, Diabetic exchanges per

serving: 3 1/2 bread/ starch exch., and 1/2 fat exch.

 

 

 

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