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Gnocchi Souffle' with Gorgonzola Cream




Source of Recipe


Internet


List of Ingredients




2 cups milk
14 tablespoons butter
1/2 teaspoon salt
1 1/2 cups all-purpose flour
6 large eggs
1 1/2 cups heavy cream
1 1/4 cups Gorgonzola cheese -- crumbled
1/4 cup Parmigiano Reggiano cheese -- grated
1 dash salt
2 grinds freshly ground black pepper


Recipe



Bring the milk, butter, and 1/2 teaspoon salt to a boil in a large heavy saucepan over medium high heat. Reduce the heat to medium-low, add the flour all at once, and mix vigorously with a wooden spoon until the dough separates from the edges of the pan and forms a ball, 2 to 3 minutes. Remove the pan from the heat. While the dough is still warm, add the eggs, one at a time, beating well with a wooden spoon after each addition until the dough no longer looks shiny.

Fill a large shallow saucepan with salted water and bring to a boil. Reduce the heat and maintain a simmer.

Fit a large pastry bag with a 3/4-inch plain round tip and fill it with the dough. Holding a paring knife at the tip, cut off 1-inch pieces of dough and let them drop into the simmering water. Simmer gently until they begin to puff and are cooked through, about 5 minutes. Remove the gnocchi with a slotted spoon, and plunge them directly into ice water to chill thoroughly. Drain well. (The gnocchi will keep well at this stage, covered, in the refrigerator for up to 2 days. Toss them with 1 tablespoon olive oil before refrigerating.)

Preheat the oven to 450ºF. In a shallow heavy saucepan, bring the cream, Gorgonzola, and salt and pepper to taste to a boil. Simmer until the cream thickens slightly, 6 to 8 minutes. Add the gnocchi and the Parmigiano, and heat gently. Taste, and season with salt and pepper. Pour the gnocchi and cream into a buttered 10-inch oval baking dish and bake until they puff and are golden, 10 minutes. Serve immediately.