Pumpkin Gnocchi Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Canned pumpkin,
2: Egg whites,
1: Flour,
Directions:
Whisk together the pumpkin and the egg whites until blended. Then add
flour and stir until the dough is thick enough to be turned out onto
a large cutting board or clean table top. Douse with more flour, and
work/knead it into the dough. When fully incorporated add more flour
and repeat. Keep adding flour and kneading until the dough can hold
its own shape. It will still be a little bit sticky.
At this stage, I chilled the dough overnight, but I have no idea if
doing so was essential to the success of my gnocchi--I was just
starting to feel really guilty about those essays I hadnt yet graded.
When youre ready to eat the gnocchi, get a pot of boiling water
going on the stove. Generously flour your board or tabletop and
hands. Cut the dough into fourths and roll each fourth into a
cylinder, and slice off gnocchi-sized chunks. I have to be vague
about measurements because I was having a hard time with my cylinder
rolling technique and at one point just hacked the cylinder in two
lengthwise to speed things along. I aimed for 1/2-inch chunks, but
some were bigger than that. Drop into salted boiling water. As they
rise to the surface, remove them with a slotted spoon, shake off
excess water, and put them on a serving plate.
Having once watched Martha Stewart shape gnocchi on TV, I tried to
emulate her technique of pressing them gently against the tines of a
form before dropping them in the water for about half of my gnocchi.
They turned out just as ugly as the ones I more carelessly dropped in
the water without shaping. YM(and skill)MV.
The recipe provided me with two substantial dinners for myself, once I
topped the gnocchi with some leftover TVP chili.
Source: original
Posted by Kirstin Reade Wilcox to the Fatfree
Digest [Volume 17 Issue 10] Apr. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
1.80
Source from luhu.jp
flour and stir until the dough is thick enough to be turned out onto
a large cutting board or clean table top. Douse with more flour, and
work/knead it into the dough. When fully incorporated add more flour
and repeat. Keep adding flour and kneading until the dough can hold
its own shape. It will still be a little bit sticky.
At this stage, I chilled the dough overnight, but I have no idea if
doing so was essential to the success of my gnocchi--I was just
starting to feel really guilty about those essays I hadnt yet graded.
When youre ready to eat the gnocchi, get a pot of boiling water
going on the stove. Generously flour your board or tabletop and
hands. Cut the dough into fourths and roll each fourth into a
cylinder, and slice off gnocchi-sized chunks. I have to be vague
about measurements because I was having a hard time with my cylinder
rolling technique and at one point just hacked the cylinder in two
lengthwise to speed things along. I aimed for 1/2-inch chunks, but
some were bigger than that. Drop into salted boiling water. As they
rise to the surface, remove them with a slotted spoon, shake off
excess water, and put them on a serving plate.
Having once watched Martha Stewart shape gnocchi on TV, I tried to
emulate her technique of pressing them gently against the tines of a
form before dropping them in the water for about half of my gnocchi.
They turned out just as ugly as the ones I more carelessly dropped in
the water without shaping. YM(and skill)MV.
The recipe provided me with two substantial dinners for myself, once I
topped the gnocchi with some leftover TVP chili.
Source: original
Posted by Kirstin Reade Wilcox
Digest [Volume 17 Issue 10] Apr. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
1.80
Source from luhu.jp
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