Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 10.00 ounce | goat cheese; divided |
| 4.00 \N | egg yolks; divided |
| 1.00 cup | flour; or less |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 1 \N | milk; to thin |
| 6.00 ounce | italian bulk sausage; cooked, drained, |
| 1 \N | ; 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@...
02-17-1997
Recipe by: Emeril Lagasse
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