Use leftover, plain (no butter, milk or cream) mashed or baked potato from Saturday night to make these light, heavenly gnocchi. If you don’t want to use white wine, replace it with low sodium vegetable stock or even water. Gnocchi are also amazing with homemade tomato sauce. Serves 8 For the gnocchi 4 1/2 cups (about 1 1/2 pounds) cooked Russet potato, mashed 1 large egg 1 – 2 cups all purpose unbleached flour 1 teaspoon salt For the vegetables 2 ounces bacon, cubed 2 medium shallots, peeled and chopped 4 cloves garlic, peeled and chopped 1/2 teaspoon (or more) chili flakes 16 crimini or button mushrooms, quartered 4 portabella mushrooms, cut into 1 inch squares 6 ounces kale, stems removed and leaves chopped 1 cup dry white wine, such as Chardonnay 1 tablespoon olive oil Salt and pepper Slowly heat mashed potatoes in a medium saucepan. When warm, mound onto a clean work surface and sprinkle with 1 cup flour and salt. Make a well in middle and add egg. Using a fork, whisk egg and gradually incorporate potatoes and flour. Once dough starts to come together, use hands to knead into a shaggy mass. If dough is too sticky, sprinkle over more flour, 1/4 cup at a time, until dough feels dry to the touch. Bring a large pot of salted water to a boil and prepare an ice bath. Divide dough into 6 wedges. Roll each wedge into a 1/2 inch thick rope. Using a pastry scraper or a dull knife, cut rope into 1/2 inch pieces, keeping pieces separate. Drop gnocchi into boiling water, about 30 <b>…</b>
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