Garlic And Basil Gnocchi
Garlic and Basil Gnocchi
Posted by bettyboop50 at recipegoldmine
com May 10, 2001
Makes about 120 dumplings – serves 6-8
3 cups cooked potatoes (cut potatoes into
small cubes and boil until tender)
3 tablespoons basil
2 tablespoons 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
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-inch 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 gnocchi 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 to 12 minutes (gnocchi will start to float as they cook)
Remove cooked gnocchi with a slotted spoon or strainer
Store in an oiled bowl until all are cooked
Serve with the sauce of your choice
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