Hungarian- Hungarian Gnocchi
Source of Recipe
Annemarie's Cooking School Cookbook
Recipe Introduction
Good with Goulash
List of Ingredients
2 cup water
1 1/2 sticks margarine (or butter)
1 teaspoon salt
2 cups flour
5 eggs
2 tablespoons Dijon mustard
1/8 teaspoon cayenne
Recipe
Put the water, margarine and salt into a heavy saucepan and bring slowly to a boil, making sure all the margarine is dissolved. Raise heat, bring the liquid to a rolling boil and add the flour all at once. Remove from heat and beat with a wooden spoon until the dough comes away from the sides of the pan and forms a smooth ball. Add the eggs one at a time, beating until each one is completely absorved. Then add the mustard and cayenne, combineing well. Fit a pastry bag with large round tip, and fill the bag with the dough.
Fill a large saucepan with water, add salt and bring to a boil. Reduce the heat until the water barely simmers. Pipe out 1-inch-long pieces of gnocchi dough, cut with a knife and let them drop into the the simmering water. They will sink to the bottom and then floast to the surface as they poach. Cover the pan with aluminum foil, reduce the heat and simmer gently for 15 minutes. Be careful to keep the heat low, as boiling water will cause them to disintegrate. Remove the gnocchi with a slotted spoon to a preheated serving dish. Serves approximately 8.
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