INGREDIENTS

INSTRUCTIONS

TAMALES WORLD TOUR SHOW #WT1B20, STOCK YOUR PANTRY AND GNOCCHI
PARMESAN WITH TOMATO COULIS  Because you will need to cook the gnocchi
quickly once the batter is  ready, do the following before you begin
the preparation. Bring a  large stockpot of salted water to a boil and
reduce to a simmer. Have  a large bowl of iced water nearby.  Combine
milk, butter, and 1/2 teaspoon salt in a mediumheavy saucepan.  Bring
to a boil over high heat. Add flour and stir vigorously with a  wooden
spoon until mixture is nearly solid, about 2 minutes. The  batter
should be the consistency of mashed potatoes and should clear  the
sides of the pan to form a ball. Remove from heat.  Transfer to a large
bowl and add eggs, one at a time, beating well  after each addition.
(An electric mixer is fine for this.) The batter  should be very thick,
shiny, and smooth. Fill a pastry bag, fitted  with a large plain tip
#8, with batter.  Holding pastry bag over simmering water, gently
squeeze out dough,  slicing into 1inch lengths with a paring knife.
Working in 4 batches of about 20 pieces, cook gnocchi at a slow
simmer, stirring occasionally, until they start to puff, about 5
minutes. They should resemble floating corks. To test for doneness,
remove a dumpling and cut in half. The center should have tiny
bubbles. With a slotted spoon, transfer gnocchi to the bowl if iced
water to cool. Drain well in a colander. At this stage, you can store
gnocchi in refrigerator up to 2 days.  Preheat oven to 450 degrees F.
Bring Tomato Coulis and cream to a boil in a large ovenproof skillet
or casserole. Add Parmesan, salt, pepper, and gnocchi. Return to a
boil, sprinkle with cheese and transfer to oven. Bake until sauce is
thick and bubbly and a slight crust forms on top, about 7 minutes.
Garnish with chopped chives and serve immediately.  Yield: 4 to 6
servings  Posted to recipelu-digest by molony <molony@scsn.net> on Feb
24, 1998

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