| 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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