| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 7 |
tb |
Unsalted butter |
| 3/4 |
ts |
Salt |
| 3/4 |
c |
Flour |
| 4 |
|
Eggs |
| 1 1/2 |
c |
Tomato Coulis; (recipe follows) |
| 1/2 |
c |
Heavy cream |
| 1/2 |
c |
(2 ounces) freshly grated Parmesan cheese |
|
|
Chopped chives for garnish |
|
|
Salt and freshly ground black pepper to taste |
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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