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Simple Low-Fat Turnip and Potato Gnocchi
Ingredients: 4 turnips
6 Idaho russet potatoes
1 egg
5 cups of white flour
Directions: Microwave the potatoes and turnips on high for 25 minutes, allow to cool a little. Slice the potatoes and turnips in half to scoop out the flesh with a spoon. Mash the potatoes and turnips together until creamy like mashed potatoes. Add one egg and five cups of flour. Need the dough until the dough is smooth and let rest for an hour. Take golf ball size pieces of dough and roll them into 1/2 inch long strips. Cut the gnocchi into 1/2 inch pieces and set aside on floured plate or pan, allow to dry for an hour or two. Cook about a dozen gnocchi at a time in boiling water and set in a serving dish. Serve with your favorite white or red sauce and parmesan cheese.
Cascia Talbert is a busy blogger, publisher, freelance writer, online merchant and mother of five children, living in The Pacific Northwest. With a B.A. in history and law and a passion for writing and staying healthy, she started The Healthy Moms Magazine in 2007. The Healthy Moms Magazine is currently ranked the top health blog for moms and features several health expert writers and mom bloggers. Ms. Talbert believes that if mothers are well educated on health issues and how to stay healthy, they can pass that information down to their children and reverse the childhood obesity statistics in the U.S.Ms. Talbert is a featured health blogger at Wellsphere.com and her articles can also be found on ezinearticles.com. She also runs the Healthy Moms Social Network on Ning, is the Chief Marketing Officer for Talbert Nutrition LLC, and is on the Social Media Advisory Board for America's Wellness Challenge. Follow her on Google+.
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