| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dishes, Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Unsalted butter |
| 2 |
T |
Flour |
| 2 |
c |
Milk |
|
|
Salt and pepper |
| 3/4 |
c |
Heavy cream |
| 1/3 |
c |
Grated Parmesan cheese plus |
| 1/4 |
c |
Grated Parmesan cheese for |
|
|
topping |
|
|
Salt and pepper |
| 1/3 |
c |
Unsalted butter |
| 1 |
c |
Milk, plus 2 tablespoons |
| 1 |
c |
All-purpose flour |
| 4 |
|
Eggs |
| 3 1/2 |
oz |
Gruyere cheese, grated plus |
| 1/4 |
c |
Gruyere cheese, grated |
INSTRUCTIONS
To make Mornay Sauce: Heat butter. Add flour and stir in 2 cups milk.
Cook until thickened. Season with salt and pepper. Whisk in 3/4 cream
to thin sauce and add 1/3 cup grated Parmesan cheese. To make Gnocchi:
Melt 1/3 cup butter in 1 cup plus 2 tablespoons milk. When butter has
melted, season with salt and pepper. Remove saucepan from heat and add
in 1 cup all purpose flour all at once. Whisk until smooth. Return
saucepan to heat and, with a wooden spoon, cook until the mixture
sizzles and comes away from the sides of the pan. (You are making a
panade). With a rubber spatula transfer to a baking pan and
immediately cover surface with plastic wrap so that a skin does not
form. Cool to room temperature. Transfer cooled mixture to a bowl and
work in, one at a time, 4 large eggs. Do not add the next egg until
the first is entirely absorbed. When all the four has been
incorporated add 3 1/2 ounces grated Gruyere cheese. To cook Gnocchi:
Bring water to a boil. Fill a pastry bag, fitted with a 3/4 inch tip
with gnocchi mixture. Rest metal tip of pastry bag on edge of pan and
press the dough out. As 1/2 inch of gnocchi dough emerges, with a
knife cut off dough and let it fall into the water. Do in batches of
20 or 30. Cook for 3 to 4 minutes, then remove gnocchi to a cloth
towel with a slotted spoon.(gnocchi will deflate as they cool). To
bake: Preheat oven to 375 degrees. Put some Mornay on bottom of a
shallow gratin dish an arrange gnocchi in one or, at most, two layers.
Spread remaining sauce over top, spreading it evenly. Sprinkle top
with 1/4 cup grated Gruyere and bake for 45 minutes or until gnocchi
have swollen up again and absorbed sauce. Serve immediately before
gnocchi deflate. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved MC format by Gail Shermeyer,
4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6547
Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net
(Shermeyer-Gail) on Mar 02, 1997.
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