Yield: 1 Servings
|1||Stick unsalted butter cut into bits|
|1 cup||Heavy cream|
|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 rec.food.recipes by Tdahm@... on 1995, .