The trick to making these light, fine-textured Italian dumplings is to avoid overworking the potatoes when pureeing and the dough when mixing and kneading. A potato ricer or food mill will produce the fluffiest results; a food processor should never be used, as it will make the potatoes gluey.
The crispy iceberg lettuce and creamy blue cheese dressing make this steak-house style salad a no-brainer side dish with your steak and potatoes dinner.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
To toast shelled hazelnuts, spread in a single layer on a baking sheet and put in an oven heated to 300 degrees until skins begin to crack, 15 to 20 minutes. Remove, wrap nuts in a clean kitchen towel, and rub vigorously to loosen skins.
Per serving: 335 calories; 5 g protein; 27 g fat; 23 g carbs; 7 g fiber.