|2 cups||1% low-fat milk|
|1 cup||Pasta flour; (semolina)|
|⅛ teaspoon||Ground nutmeg|
|¼ cup||Grated fresh Parmesan cheese|
|Vegetable cooking spray|
Heat milk over medium-low heat in a large saucepan to 180 or until tiny bubbles form around edge. (Do not boil.) Remove from heat; gradually add flour, salt, and nutmeg, stirring until well blended.
Place pan over low heat; cook 1 minute, stirring vigorously until mixture leaves sides of pan and forms a ball. Add egg, stirring vigorously; cook 1 minute. (Mixture will be thick.) Remove from heat; add cheese, stirring vigorously until well blended.
Spread mixture into a 9-inch square pan coated with cooking spray, using hands and a rubber spatula dipped in cold water. Press heavy-duty plastic wrap on surface of dough, and chill 1 hour or until firm. Invert dough onto a cutting board; cut into 16 (1-½-inch) squares. Cook according to Gratin or Pan-frying procedure (see page 90). Yield: 4 servings (serving size: 4 gnocchi).
NOTES : Sun-dried Tomato Variation: Combine 1 ounce of sun-dried tomatoes, packed without oil, and 1 cup of boiling water in a small bowl; let stand 20 minutes. Drain and finely chop tomatoes. Add to dough with cheese.
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