1 lb. baking potatoes, peeled and quartered
2 Tbsp. snipped fresh chives
3/4 tsp. salt
1/4 tsp. pepper
1 cup all purpose flour
1/4 cup finely chopped onion
2 Tbsp. margarine or butter
2 Tbsp. all purpose flour
1 3/4 cup lowfat or skim milk
1/4 cup crumbled Gorgonzola or blue cheese (1 ounce)
3 Tbsp. dry white wine
Cook potatoes, covered, in a large saucepan in a small amount of boiling water for 20 to 25 minutes or until tender. Drain well. Put potatoes through a food mill or potato ricer, or mash well with potato masher. Combine potatoes, chives, salt and pepper in a medium mixing bowl. Stir with fork until combined. Use a wooden spoon to stir in enough of the 1 cup of flour to form the mixture into a ball, adding 1/4 cup flour at a time. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining cup of flour till dough is soft and not sticky to the touch. Divide the dough into 4 equal portions; divide each into 16 equal portions, for 64 total pieces. Form each piece into a ball. Roll balls from a fork onto waxed paper lined baking sheets, pressing lightly with the fork as you drop them. Dip fork in flour to keep from sticking. Cover and chill the dough balls till ready to cook.
Cook gnocchi, half at a time, in a large saucepan of lightly salted, boiling water, for 1 or 2 minutes or till gnocchi have risen to the top and have a breadlike appearence inside. Remove with slotted spoon and keep warm while cooking remaining gnocchi and sauce.
For sauce, in a 1 quart saucepan, cook onion in hot margarine till tender but not brown. Stir in the 2 tablespoons of flour. Add milk, cook and stir until thickened and bubbly. Cook and stir for 1 minute more, then remove from heat. Stir in cheese and wine. Serve gnocchi with sauce. If desired, sprinkle each serving with additional cheese and chives to garnish.
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