Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Gnocchi With Garlic & Basil




Source of Recipe


Internet


List of Ingredients




3 cups cooked potatoes (cut potatoes into small cubes and boil until tender)
3 T basil
2 T Italian parsley
5 cloves garlic, minced or pressed
1 cup ricotta cheese (cottage cheese can be substituted)
1 cup parmesan cheese
4 egg whites
3 cups flour

Makes about 120 dumplings - serves 6-8


Recipe



Using a food processor (you may have to work in batches or cut the recipe in half unless you have an extremely large one) or an electric mixer, beat all ingredients together in order listed to form a sticky dough. Place dough in an oiled bowl, cover and refrigerate for at least 2 hours (you can make the dough a day ahead of time).

After dough has chilled, divide it into 8 pieces. On a well floured surface, roll each piece into a log about 1" thick. Cut the log into 1" pieces. Using your hands, roll each piece into a small ball. Store the balls in a single layer on a baking sheet (use waxed paper between layers and stack, if necessary).

Bring a large pot of water (or 2 pots if you want to work more quickly) to a rapid boil. Working in batches, drop gnocci into the water. Be careful, you only want to add enough so that they can't touch or stick together while cooking. Cook for 10-12 minutes (gnocci will start to float as they cook). Remove cooked gnocci with a slotted spoon or strainer. Store in an oiled bowl until all are cooked. Serve with the sauce of your choice.