Italian bulk sausage, cooked,; drained and crumbled
INSTRUCTIONS
In bowl of an electric mixer combine 8 ounces of goat cheese and 3 egg
yolks. Using a paddle, cream mixture, adding enough flour, a bit at a time,
to make a tight but workable dough pliable enough to pipe from a pastry
bag; season to taste with salt and pepper. Transfer dough to a pastry bag
fitted with a 3/4-inch tip and pipe out long cylinders onto a wax or
parchment paper-lined cookie sheet. Chill until firm. Cut each cylinder
into 1-inch pieces. Lightly flour work surface and roll pieces, one at a
time, over prongs of a fork, or over a gnocchi dowel. Chill again.
Preheat broiler. Lightly oil 2 individual gratin dishes or 1 medium baking
dish. Cook sausage until browned, breaking it apart with a spoon. Drain off
excess fat and keep warm. Bring a large pot of salted water to a boil and
boil gnocchi, testing frequently for doneness. In a small bowl mix together
remaining cheese and egg yolk. Slowly whisk in milk until thin enough to
pour; season with salt and pepper. Drain gnocchi and toss with sausage.
Transfer gnocchi to prepared dishes; spoon egg glaze over top. Broil until
golden brown and bubbly. Serve directly from gratin dishes.
Yield: 2 to 3 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE076
Posted to MC-Recipe Digest V1 #301
Date: Thu, 14 Nov 1996 08:15:28 -0500
From: Meg Antczak <meginny@frontiernet.net>
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