* Exported from MasterCook *

HELEN'S GNOCCHI (FROM ATKINS FIRST COOKBOOK)

Recipe By :
Serving Size : 8 Preparation Time :1:35
Categories : 0-5G Low Carb Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb ricotta cheese -- 500gr
1/2 lb cheddar cheese -- 250gr boursin
4 eggs -- beaten
2 tbsp soy flour -- powder
1/2 lb butter -- no salt, melted
1/2 cup grated parmesan cheese
salt, nutmeg and cayenne pepper
nutmeg 1 pinch each

Push cheese through a fine strainer. (easy way is with hands) Beat eggs into mixture with electric mixer. Blend in soya powder and seasoning.
Refrigerate for 1 hour. Bring large pot of water to rolling boil. Lower heat to simmer, drop mixture into water by teaspoon full (they will drop to
bottom and then rise to the top) Allow gnocchi to simmer on top of water for about 20 mins. Remove gnocchi carefully with slotted spoon and allow to
drain on absorbent paper. Melt 1/4 lb butter in large baking dish. Place drained gnocchi in dish, cover with remaining butter and parmesan cheese.
Gnocchi may be served immediately or kept warm in low oven or refrigerate and re heat.


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Per Serving (excluding unknown items): 478 Calories; 44g Fat (81.7% calories from fat); 19g Protein; 3g Carbohydrate; trace Dietary Fiber; 218mg Cholesterol; 579mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 7 Fat.

NOTES : NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore

e-mail Tony @carb-lite.au.com

web site www.carb-lite.au.com

Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0

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