Yield: 2 servings
|10.00 ounce||goat cheese; divided|
|4.00||egg yolks; divided|
|1.00 cup||flour; or less|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1||milk; to thin|
|6.00 ounce||italian bulk sausage; cooked, drained,|
|1||; and crumbled|
In bowl of an electric mixer combine 8 ounces of goat cheese and 3 egg yolks. Using a paddle, cream mixture, adding enough flour, a bit at a time, to make a tight but workable dough pliable enough to pipe from a pastry bag; season to taste with salt and pepper. Transfer dough to a pastry bag fitted with a ¾-inch tip and pipe out long cylinders onto a wax or parchment paper-lined cookie sheet. Chill until firm.
Cut each cylinder into 1-inch pieces. Lightly flour work surface and roll pieces, one at a time, over prongs of a fork, or over a gnocchi dowel. Chill again. Preheat broiler. Lightly oil 2 individual gratin dishes or 1 medium baking dish. Cook sausage until browned, breaking it apart with a spoon. Drain off excess fat and keep warm. Bring a large pot of salted water to a boil and boil gnocchi, testing frequently for doneness. In a small bowl mix together remaining cheese and egg yolk. Slowly whisk in milk until thin enough to pour; season with salt and pepper. Drain gnocchi and toss with sausage.
Transfer gnocchi to prepared dishes; spoon egg glaze over top. Broil until golden-brown and bubbly. Serve directly from gratin dishes.
This recipe yields 2 to 3 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-076 broadcast 01-10-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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