Recipe - Parisian Gnocchi

1 cup 1% lowfat milk
1 tablespoon Margarine
One half teaspoon Salt
1 cup Allpurpose flour
2 Eggs
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 1/2inch
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 2One half 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).

Serving Ideas : Serve immediately.

NOTES : Dill Variation: Add 2 tablespoons finely chopped fresh dill with
flour.
Recipe by: Cooking Light, June 1994, page 88

Posted to MCRecipe Digest by "Christopher E. Eaves" cea260@airmail.net
on Apr 01, 1998