| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pasta, Dishes |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
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 |
lg |
Eggs |
| 3 1/2 |
oz |
Gruyere cheese, grated, plus |
| 1/4 |
c |
Gruyere cheese, grated |
INSTRUCTIONS
MORNAY SAUCE
GNOCCHI
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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