Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenItalian - Parisian Gnocchi
Famous Authors (View All Authors)
Italian - Parisian Gnocchi Post by :jvseeker Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1779

Click below to download : Italian - Parisian Gnocchi (Format : PDF)

Italian - Parisian Gnocchi

1 cup 1% low-fat milk
1 tablespoon margarine
1/2 teaspoon salt
1 cup all-purpose flour
2 eggs
2 egg whites

Combine first 3 ingredients in a large saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat; gradually add flour, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a ball. (Dough will be dry and crumbly.) Let cool 3 minutes.

Add eggs and egg whites, one at a time, beating after each addition. (Dough will not be smooth.) Spoon dough into a pastry bag fitted with a 1/2-inch round tip; set aside.

Bring 14 cups of water to a boil in a large Dutch oven. Pipe half of dough directly into boiling water, cutting dough with a sharp knife every 2 inches to form 20 gnocchi. Cook 2-1/2 minutes. Remove gnocchi with a slotted spoon, and place in a colander to drain; repeat procedure with remaining dough. Yield: 40 gnocchi (serving size: 10 gnocchi).
If you like this book please share to your friends :

Italian - Ricotta Gnocchi Italian - Ricotta Gnocchi

Italian - Ricotta Gnocchi
6 to 8 c vegetable bouillon broth 1/2 c grated Parmesan cheese 1/2 c ricotta cheese (regular or low fat) 1/2 c flour 1 large egg, lightly beaten 2 tbsp fresh basil, parsley or cilantro, minced green onion tops, thinly sliced Heat the broth in a large pot until simmering. In a medium bowl, combine the two types of cheese, flour, egg, and herb (your choice) and stir until just smooth. Scoop out about 1 tbsp of the mixture with a rounded spoon and with a

Italian - Gnocchi -  Heavenly Potato Gnocchi Italian - Gnocchi - Heavenly Potato Gnocchi

Italian - Gnocchi -  Heavenly Potato Gnocchi
3 cups cold mashed cooked potatoes 1/2 cup unsalted butter -- melted 2 egg yolks -- lightly beaten 1/2 cup grated Swiss or Parmesan cheese 1 cup all-purpose flour plus extra 1/8 teaspoon freshly grated nutmeg Salt and freshly ground white pepper Place the potatoes in a large bowl and stir in 1/4 cup melted butter, the egg yolks, and the cheese. Stir in 1 cup flour, the nutmeg, and salt and pepper to taste. Add extra flour, if needed, to form a soft dough. Roll into ropes on a well-floured board and slice into 1-inch lengths. Press the ends of