Irritable Bowel Syndrome Message Boards | Re: Spinach Gnocchi

SPINACH GNOCCHI: The story behind it from WW Magazine.

Lori Bianchi Nichols grew up eating her mom's gnocchi with tomato sauce (actually inspired by her Italian dad). But because the gnocchi themselves are so good, we kept them simple, dressed with just butter and Parmesan and sparked with some spinach. Feel free to serve them with tomato sauce as the Bianchis do, if you prefer.

4 large peeled baking potatoes (about 21/4 pounds)
2 cups a1l-purpose flour, divided
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 large egg whites, lightly beaten
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray
6 tablespoons soy margarine, melted OR use I Can't Believe It's Not Butter Spray
3/4 cup (3 ounces) finely grated fresh soy Parmesan cheese

1. Place potatoes in saucepan and add water to cover. Bring to a boil; partially cover. Cook 35 minutes or until tender. Drain; cool. Place potatoes in a bowl; mash. Lightly spoon flour into dry measuring cups; level with a knife. Combine potatoes, 11/2 cups flour, salt, and the next 4 ingredients (salt through egg white), stirring to form a soft dough.

2. Turn dough out onto a well-floured surface; knead in spinach. Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Divide dough into 6 portions; shape each portion into an 18-inch-long rope. Cut each rope into 18 ( l-inch) pieces; roll each piece into a ball. Drag the tines of a fork through half of each ball, forming a V, concave shape. Place gnocchi on a baking sheet coated with cooking spray.

3. Bring 14 cups water to a boil in a large Dutch oven. Add one-third of the gnocchi; cook for 11/2 minutes. (Do not over- cook, or gnocchi will fall apart.) Remove gnocchi with a slotted spoon; place in a colander to drain. Repeat the procedure with remaining gnocchi. Toss with but- ter and cheese; serve immediately.

Yield: 9 servings (serving size: 12 gnocchi). CALORIES 333 (30% from fat); FAT 11.2g (sat 6.6g, mono 3.2g, poly 0.6g); PROTEIN 10.6g; CARB 47.4g; FIBER 3.4g; CHOL 52mg; IRON 2.5mg; SODIUM 533mg; CALC 163mg

Let us know if you make it. Too complicated for me.

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Sharon
"Anything Chocolate"...that is all!

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