Gnocchi

[Guest guest]

Deborah (Recipes.vegsource.com)

 

Vegan Potato Gnocchi (with L.O. options)

 

1 & 1/2 lbs potatoes, peeled and steamed until tender

2 egg substitutes (Ener-G), prepared, or 2 eggs, beaten

1 tsp salt

Dash pepper

1 & 1/2 Tbs oil or margarine

6 Tbs soymilk powder, or powdered milk

1 - 1 & 1/2 cups flour (as needed)

3/4 cup grated Parmesan (soy or other)

4 cups tomato sauce

Flour

 

Press cooked potatoes through a sieve, or mash. Do not use a food processor.

Beat in egg subs.

Beat in salt and pepper.

Beat in oil or margarine.

Beat in soymilk powder.

Add just enough flour to obtain a dough that is soft but can be handled without

sticking.

Pat dough 1/4 " thick on a well-floured surface. Sprinkle dough with flour.

Fill a very large pot half-full of water.

Bring water to a gentle boil, and add 1 tsp salt.

Roll dough into 1 " balls.

Roll balls lightly in flour.

Drop balls into gently boiling water. Do not overcrowd pot.

When gnocchi rise to the surface, cover pot and simmer for 5 - 8 minutes, until

light in color.

Taste one. If tender, remove gnocchi from water with slotted spoon.

To serve:

Put some hot tomato sauce in each serving bowl.

Place a portion of gnocchi on the bed of sauce.

Sprinkle generously with the grated soy Parmesan.

Put additional cheeze and sauce on table.

 

 

cjdragon wrote:

 

> I am looking for a recipe for Gnocchi (Potato) Dumplings. One that doesn't

> use eggs.

[Guest guest]

In a message dated 2/7/2003 9:44:41 PM Central Standard Time,

bluetulipz writes:

> Different, not your usual pasta taste

> but not my thang.

> karen

>

 

I'll have to post the moosewood restuarants non boil gnocchi.. YUMMY@

 

 

 

Anna

 

 

 

[Guest guest]

Creamy Cheese Gnocchi

 

2 (500 g) shelf-life potato gnocchi 1 tablespoon olive oil

2 leeks, ends trimmed, halved lengthwise, thinly sliced 200

g baby spinach leaves 60 g butter 50 g plain flour 750 ml milk

40 g shredded parmesan cheese 80 g coarsely grated cheddar cheese

chopped fresh flat leaf parsley, to serve

 

Preheat the over to 180c. Cook the gnocchi following the packet instructions

or until tender. Drain.

Meanwhile, heat the oil in a frying pan over medium-high heat. Add the leeks

and cook, stirring for 4-5 minutes or until golden. Add the spinach and cook,

stirring, for 1-2 minutes or until spinach just wilts.

Melt the butter in a saucepan over medium heat until foaming. Add flour and

cook, stirring for 30 seconds or until the mixture bubbles. Remove from heat and

gradually stir in milk. Cook over medium heat, stirring for 5 minutes or until

the mixture boils and thickens. Stir in parmesan.

Add the leeks and parmesan mixture to the gnocchi and stir until combined.

Spoon the gnocchi mixture into a shallow 3L (12 cup) capacity ovenproof dish.

Sprinkle over the cheddar. Bake for 40-45 minutes or until cheddar melts and is

golden. Sprinkle with parsley to serve.

MMMMMMMMMMMMMMMMMMMMMM.

 

 

 

 

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