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1 c 1% low-fat milk
1 tb Margarine
1/2 ts Salt
1 c All Purpose flour
2 Egg whites
Combine first 3 ingredients in a large saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat; gradually add flour, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a ball. (Dough will be dry and crumbly.) Let cool 3 minutes.
Add eggs and egg whites, one at a time, beating after each addition. (Dough will not be smooth.) Spoon dough into a pastry bag fitted with a 1/2-inch round tip; set aside.
Bring 14 cups of water to a boil in a large Dutch oven. Pipe half of dough directly into boiling water, cutting dough with a sharp knife every 2 inches to form 20 gnocchi. Cook 2-1/2 minutes. Remove gnocchi with a slotted spoon, and place in a colander to drain; repeat procedure with remaining dough. Yield: 40 gnocchi (serving size: 10 gnocchi).