- 51. SWISS CHARD GNOCCHI IN TOMATO CREAM SAUCE
- In 8" skillet heat ... a boil; drop in gnocchi, a few at ... spinach for the Swiss chard.
Ingredients: 11 (chard .. cheese .. leaves .. nutmeg .. sauce .. shallots ...)
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- 52. ZIA NINA'S GNOCCHI
- In large pot, boil ... a large pot poach Gnocchi in boiling water and ... forget to pass the cheese.
Ingredients: 6 (flour .. potatoes .. salt ...)
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- 53. CHEESE GNOCCHI
- Mix together thoroughly. Roll in pencil thin strips and cut in 1/2" pieces. Cook as for spaghetti and serve with spaghetti sauce.
Ingredients: 4 (cheese .. eggs .. flour ...)
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- 54. CHEESE GNOCCHI
- Sift flour. Combine flour, cheese, eggs and salt. Mix until well blended. Cut into pieces and roll into log cigar-shaped pastas. Cut each into ...
Ingredients: 4 (cheese .. eggs .. salt ...)
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- 55. DUMPLINGS ITALIAN STYLE - GNOCCHI
- Place mashed potatoes, eggs, and salt in mixing bowl and mix thoroughly. Add 1 1/2 cups flour, mixing well. Place dough in floured board and add rest ...
Ingredients: 6 (cheese .. flour .. salt .. sauce ...)
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- 56. EASY GNOCCHI AND CAVATELLI
- Mix all together, flour and roll; thicker than a pencil, cut into 1 inch pieces and flip with thumb. Boil in salted water; drain and serve with ...
Ingredients: 11 (egg .. flakes .. flour .. milk .. ricotta .. salt ...)
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- 57. GNOCCHI #2
- Peel, cut and boil potatoes until you can pierce them easily with a fork, but don't overcook. Drain and put in a mixing bowl. Add the eggs and whip ...
Ingredients: 3 (eggs .. flour .. potatoes)
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- 58. GNOCCHI A LA ROMAIN
- Bring milk to boil; add 1/2 cup butter cut in pieces. Gradually add grits; stir and cook until like farina. Remove from heat, add salt and pepper; ...
Ingredients: 7 (cheese .. grits .. milk .. salt ...)
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- 59. GNOCCHI DE PATATE
- Boil potatoes in their jackets. Peel and mash with a fork. Add flour, eggs and salt. Dough should be well mixed and fairly moist. Roll into sticks ...
Ingredients: 7 (cheese .. eggs .. flour .. potatoes ...)
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- 60. GNOCCHI (POTATO DUMPLING)
- Put peeled and cooked potatoes through ricer to measure three cups. Turn out on floured board and when cool enough to handle work in 1 cup sifted ...
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