Gnocchi: Parisienne Gnocchi
Source of Recipe
posted by andy to mimi's recipe exchange board
Recipe Introduction
"It's a melt-in-your-mouth pasta from "The Harrowsmith Pasta Cookbook", and was contributed by D.S.C. Greco. "
List of Ingredients
2 Cups milk
4 1/2 Tbs butter
salt
nutmeg
1 1/3 cups flour
5 or 6 eggs
6 Tbs Parmesan cheese
Mornay Sauce
2 Tbs butter
2 Tbs flour
2 cups milk
salt
nutmeg
3/4 cup grated Gruyere cheese
1 Tbs melted butter
4 Tbs Parmesan Recipe
To prepare gnocchi, bring milk, butter, salt and nutmeg to a boil in a large pan. Pour flour in all at once, and cook mixture, stirring constantly, until it leaves the sides of the pan. Remove from heat and cool slightly. Add eggs one at a time, beating vigorously (I have recently taken to using a Kitchenaid mixer with dough hook to do this; it's easier than a wooden spoon, but certainly not a necessity), then Parmesan cheese. Cool.
To prepare Mornay Sauce, melt butter in saucepan, stir in flour, then milk, salt and nutmeg. Remove from heat and stir in Gruyere cheese. Bring a large pot of salted water to a boil.
When gnocchi is cool enough to work comfortably with by hand, fill a pastry bag fitted with a large round tip, or a plastic bag (freezer-weight) with a corner cut off (about 1/4" or so), and pipe dough out, cutting it off at 1-inch lengths with a sharp paring knife so that the dough falls into a large pot of boiling salted water. Remove gnocchi from water with a slotted spoon as they rise to the surface. Pour a thin layer of Mornay sauce into a casserole dish, add the gnocchi as they cook, and cover all the gnocchi with remaining sauce. Sprinkle with melted butter and Parmesan cheese. Bake at 400°F for ~15 to 20 minutes or until golden.
Serves 4 to 6.
Andy's Notes:
Gnocchi: I use as much as 1 1/2 cups flour, and 5 large eggs.
Mornay sauce: I sometimes use old cheddar in place of the Gruyere. Try other cheeses for different flavours. Hope you enjoy this; it really is faster and easier to make than the potato version.
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