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 rec.food.recipes by Tdahm@... on 1995, .