POTATO GNOCCHI WITH LEMON GRASS AND SHIITAKE BROTH 1 kg pink-eye potatoes 2 eggs, lightly beaten 1 egg white, lightly beaten 1/2 cup plain flour 1/2 teaspoon ground nutmeg LEMON GRASS AND SHIITAKE BROTH 1/4 cup thinly sliced lemon grass 1/2 teaspoon ground black pepper 100g shiitake mushrooms, sliced 3 cups vegetable stock 2 teaspoons chopped palm sugar 1 birdseye chili, seeded, finely chopped 2 teaspoons fish sauce

Boil, steam or microwave unpeeled potatoes until tender; cool slightly, peel. Mash potatoes, press through a fine sieve. Combine potato with remaining ingredients, refrigerate 30 minutes. Roll tablespoons of mixture into oval shapes. Place a piece of gnocchi in the floured palm of your hand, roll the back of a fork across gnocchi to make indentations. Toss gnocchi lightly in flour. Repeat with remaining gnocchi. Bring large pan of water to boil, add gnocchi in batches, cook 1 minute or until they float, remove with slotted spoon. Serve with lemon grass and shiitake broth.

LEMON GRASS AND SHIITAKE BROTH: Combine all ingredients in large pan, bring to boil, simmer, uncovered, 15 minutes or until reduced by half.

Serves 6.

Per serving: 2.3g fat, 183 calories.

[Simply Lite Food, A Collection Of SimplyLite's Best Recipes]