Parisian Gnocchi

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.

 

Yields 40 gnocchi.