Yield: 1 servings
|15 ounces||Part-skim ricotta cheese|
|1 large||Egg; beaten|
|½ teaspoon||Freshly ground black pepper|
|½ cup||Finely chopped green onions|
|½ cup||Grated Asiago or Parmesan cheese|
|1 cup||Unbleached all-purpose flour|
4 TO 6 SERVINGS OVO-LACTO
These feathery gnocchi can be served with a variety of toppings, such as tomato, pesto, garlic and olive oil, or butter and grated Parmesan cheese.
Place ricotta in colander to drain. Transfer to medium bowl and add remaining ingredients except flour. Mix well. Gradually add flour, working it in until a soft yet firm ball is formed, about 3 minutes.
Divide dough into 4 equal parts. On a generously floured surface, roll each section into a log, about 1 inch in diameter and 9 inches long. Cut logs into 1-inch segments and slightly indent each with a fork. Thoroughly cover with flour and store in refrigerator or freezer until ready to use.
Bring large pot of lightly salted water to a boil. Add gnocchi to pot and stir gently to prevent sticking. When gnocchi float to top, they are cooked, about 2 to 3 minutes. (Frozen gnocchi will take a little longer to cook.) Drain well and serve with your favorite sauce PER SERVING: 245 CAL.; 14G PROT.; 12G TOTAL FAT (7G SAT. FAT); 19G CARB.; 79MG CHOL.; 449MG SOD.; 1G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 22 Converted by MM_Buster v2.0l.