| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Milk |
| 3/4 | Sticks unsalted butter | |
| 1/4 | c | All-purpose flour |
| 3 | lg | Eggs |
| 1 | lb | Round white potatoes; scrubbed |
| 1/4 | c | Minced fresh parsley leaves |
| 1/4 | c | Freshly grated parmesan |
INSTRUCTIONS
In a small heavy saucepan combine the milk and 1/2 stick of the butter, bring the milk to a boil, and add the flour, whisking until the mixture cleans the sides of the pan. Cook the mixture over moderately low heat, whisking, for 1 minute and remove the pan from the heat. Beat in the eggs, 1 at a time, beating well after each addition, and keep the mixture warm, covered. In a saucepan cover the potatoes with 2 inches salted water, bring the water to a boil, and simmer the potatoes, covered, for 30 to 40 minutes, or until they are tender. Drain the potatoes, let them cool until they can be handled, and peel them. Force the potatoes through a ricer or food mill into a bowl, add the egg mixture, and with an electric mixer beat the mixture well. Stir in the parsley and salt and pepper and transfer the mixture to a pastry bag fitted with a large tip. Pipe mounds of the mixture into a buttered 1 1/2 quart gratin dish, sprinkle the top with the Parmesan, and dot it with the remaining 2 tablespoons butter. Bake the gnocchi in a preheated 400 degree oven for 30 to 35 minutes, or until it is puffed and golden. Yield: 4 servings Recipe by: Cooking Live Show #CL8979 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Oct 14, 1997
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