- 6
Ingredients
- 2 baked Idaho potatoes, peeled (about 1 1/2 cups)
- 2 tsp chopped fresh basil (1/2 tsp dried)
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1 1/2 cups unbleached white flour
- 1/2 cup nonfat ricotta cheese or 1% cottage cheese
- 2 egg whites
- 1/2 cup grated Parmesan cheese
Preparation
Step 1
Place the potatoes, basil, garlic, salt, flour, ricotta or cottage cheese, egg whites and Parmesan in a food processor bowl and blend for about 1 minute, until a sticky dough is formed. If necessary, stop and scrape the sides of the bowl with a spatula to help blend well. Transfer the dough to a lightly oiled bowl, cover, and refrigerate for 2 hours.
Turn out the chilled dough onto a well-floured surface. With floured hands, divide the dough into four sections and shape each section into a log about 1 inch in diameter. With a sharp knife, cut each log into 1-inch rounds. Using your palms, shape the rounds into balls and arrange them in a single layer on a floured platter.
Bring one or more large pots of salted water to a rapid boil and cook the gnocchi in small batches for 6-8 minutes per batch. Cook only as many gnocchi as can rise to the surface of the water without sticking together.
Carefully remove the gnocchi with a slotted spoon to a warmed serving bowl. Keep the first batches warm in a 250 degree oven while you finish the final batches.