Giancarlo's Garlic And Potato Gnocchi With Pesto Recipe
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Ingredients : Giancarlo's Garlic And Potato Gnocchi With Pesto Recipe
GNOCCHI
5 baking potatoes
2 cup all-purpose unbleached flour
1 large egg
6 cloves roasted garlic
squeezed from skins and mashed
PESTO
1/4 cup pine nuts
3/4 cup olive oil
3 cup fresh basil leaves
3 cloves garlic
1/4 cup grated Parmesan cheese
OR Romano or Pecorino
Makes 8 servings. OVO-LACTO
GNOCCHI: Boil potatoes with plenty of water until soft; drain and cool.
Peel and puree potatoes through food mill or ricer. Add flour, egg and
mashed garlic. Mix until dough begins to stick together, adding more
flour if necessary. Do not overknead dough. It should be soft but not
sticky, and the less flour added, the lighter the gnocchi will be.
Cut dough into several pieces. On lightly floured board, roll pieces with
both hands into logs the width of a thumb. Cut logs into 1-inch pieces.
With index finger, press gnocchi on the curved part of the fork to give
them a shell shape. Boil gnocchi in a large pot of salted water. The
gnocchi are ready when they float to the surface of the boiling water.
Drain and serve with pesto sauce.
PESTO: In food processor combine all ingredients except cheese; process
until smooth. Add cheese and process just to blend. Makes 1 1/4 cups
pesto and 8 servings gnocchi.
PER 1-CUP SERVING WITH 1 TBS. PESTO: 311 CAL.; 7G PROT.; 13G TOTAL FAT
(2G SAT. FAT); 43G CARB.; 28MG CHOL.; 36MG SOD.; 2G FIBER. OVO-LACTO
By Kathleen <schuller@ix.netcom.com> on Jun 20, 1999.
Per serving: 317 Calories (kcal); 24g Total Fat; (66% calories from fat);
5g Protein; 22g Carbohydrate; 25mg Cholesterol; 61mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
4 1/2 Fat; 0 Other Carbohydrates
Recipe by: Vegetarian Times Magazine, May 1997, page 56
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 317 Calories; 24g Fat (66.2%
calories from fat); 5g Protein; 22g Carbohydrate; 2g Dietary Fiber; 25mg
Cholesterol; 61mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
0 Vegetable; 4 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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