Gnocchi parisienne

Yield: 1 Servings

Measure Ingredient
1 \N Stick unsalted butter cut into bits
1 cup Water
1 cup Plus
2 tablespoons Milk
1 tablespoon Salt
½ teaspoon Pepper
½ teaspoon Nutmeg
2¼ cup Flour
8 larges Eggs
1 cup Heavy cream
¾ cup Plus
2 tablespoons Fresh grated Parmesan

definitely not Italian "gnochhi".

In a large saucepan combine butter, water, milk, salt and pepper, and nutmeg and bring mixture just to a boil. Add sifted flour all at once, stirring briskly until the mixture pulls away from the sides of the pan and forms a ball. Transfer to a large bowl, let it cool for five minutes and stir in eggs, one at a time, incorporating completely.

Bring six inches of water to boil, and lower to a simmer. Drop walnut- sized ovals of the paste into the water and cook uncovered for 5-7 minutes.

Transfer the gnocchi with a slotted spoon to a large bowl of ice water.

Drain well in a large colander. Aarrange in one layer in a buttered gratin dish, pour the cream over them and sprinkle with the Parmesan. Bake in a preheated 425 oven for ten minutes, then brown under broiler until golden.

Posted to by Tdahm@... on 1995, .

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