| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | 1 | Servings | |
INGREDIENTS
| 1 | Stick unsalted butter cut into bits | |
| 1 | c | Water |
| 1 | c | Plus |
| 2 | tb | Milk |
| 1 | tb | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Nutmeg |
| 2 1/4 | c | Flour |
| 8 | lg | Eggs |
| 1 | c | Heavy cream |
| 3/4 | c | Plus |
| 2 | tb | Fresh grated Parmesan |
INSTRUCTIONS
definitely not Italian "gnochhi". In a large saucepan combine butter, water, milk, salt and pepper, and nutmeg and bring mixture just to a boil. Add sifted flour all at once, stirring briskly until the mixture pulls away from the sides of the pan and forms a ball. Transfer to a large bowl, let it cool for five minutes and stir in eggs, one at a time, incorporating completely. Bring six inches of water to boil, and lower to a simmer. Drop walnut- sized ovals of the paste into the water and cook uncovered for 5-7 minutes. Transfer the gnocchi with a slotted spoon to a large bowl of ice water. Drain well in a large colander. Aarrange in one layer in a buttered gratin dish, pour the cream over them and sprinkle with the Parmesan. Bake in a preheated 425 oven for ten minutes, then brown under broiler until golden. Posted to rec.food.recipes by Tdahm@aol.com on 1995, .
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