* Exported from MasterCook * Vegan Potato Gnocchi Recipe By :Deborah Madison Serving Size : 6 Preparation Time :0:00 Categories : Low-Fat Main Dish Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds potatoes -- peeled and steamed until tender 2 egg substitute, dried -- EnerG egg substitute, reconstituted 1 teaspoon salt 1 dash pepper 1 1/2 tablespoons oil -- or margarine 6 tablespoons soymilk powder -- (no nutritional info) 1 1/2 cups flour -- as needed 3/4 cup parmesan cheese -- soy type, grated 4 cups tomato sauce Flour 1.)Press cooked potatoes through a sieve, or mash. Do not use a food processor. 2.) Beat in egg subs. 3.) Beat in salt and pepper. 4.) Beat in oil or margarine. 5.) Beat in soymilk powder. 6.) Add just enough flour to obtain a dough that is soft but can be handled without sticking. 7.) Pat dough 1/4" thick on a well-floured surface. Sprinkle dough with flour. 8.) Fill a very large pot half-full of water. Bring water to a gentle boil, and add 1 tsp salt. 9.) Roll dough into 1" balls. Roll balls lightly in flour. 10. Drop balls into gently boiling water. Do not overcrowd pot. 11.) When gnocchi rise to the surface, cover pot and simmer for 5 - 8 minutes, until light in color. 12.) Taste one. If tender, remove gnocchi from water with slotted spoon. Source: "VegSource Message Board" Copyright: "2002" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 486 Calories; 12g Fat (21.6% calories from fat); 32g Protein; 64g Carbohydrate; 5g Dietary Fiber; 212mg Cholesterol; 1822mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1 Fat; 1/2 Other Carbohydrates. Serving Ideas : To serve: Put some hot tomato sauce in each serving bowl. Place a portion of gnocchi on the bed of sauce. Sprinkle generously with the grated soy Parmesan. Put additional cheeze and sauce on table. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0