Home-made gnocchi with mornay sauce (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 2 | tablespoons | Flour |
| 2 | cups | Milk |
| Salt and pepper | ||
| ¾ | cup | Heavy cream |
| ⅓ | cup | Grated Parmesan cheese plus |
| ¼ | cup | Grated Parmesan cheese for topping |
| Salt and pepper | ||
| ⅓ | cup | Unsalted butter |
| 1 | cup | Milk, plus 2 tablespoons |
| 1 | cup | All-purpose flour |
| 4 | larges | Eggs |
| 3½ | ounce | Gruyere cheese, grated, plus |
| ¼ | cup | Gruyere cheese, grated |
Directions
MORNAY SAUCE
GNOCCHI
To make Mornay Sauce: Heat butter. Add flour and stir in 2 cups milk. Cook until thickened. Season with salt and pepper. Whisk in ¾ cream to thin sauce and add ⅓ cup grated Parmesan cheese.
To make Gnocchi: Melt ⅓ cup butter in 1 cup plus 2 tablespoons milk. When butter has melted, season with salt and pepper. Remove saucepan from heat and add in 1 cup all purpose flour all at once. Whisk until smooth.
Return saucepan to heat and, with a wooden spoon, cook until the mixture sizzles and comes away from the sides of the pan. (You are making a panade). With a rubber spatula transfer to a baking pan and immediately cover surface with plastic wrap so that a skin does not form. Cool to room temperature.
Transfer cooled mixture to a bowl and work in, one at a time, 4 large eggs.
Do not add the next egg until the first is entirely absorbed. When all the four has been incorporated add 3½ ounces grated Gruyere cheese.
To cook Gnocchi: Bring water to a boil. Fill a pastry bag, fitted with a ¾ inch tip with gnocchi mixture. Rest metal tip of pastry bag on edge of pan and press the dough out. As ½ inch of gnocchi dough emerges, with a knife cut off dough and let it fall into the water. Do in batches of 20 or 30. Cook for 3 to 4 minutes, then remove gnocchi to a cloth towel with a slotted spoon.(gnocchi will deflate as they cool).
To bake: Preheat oven to 375 degrees. Put some Mornay on bottom of a shallow gratin dish an arrange gnocchi in one or, at most, two layers.
Spread remaining sauce over top, spreading it evenly. Sprinkle top with ¼ cup grated Gruyere and bake for 45 minutes or until gnocchi have swollen up again and absorbed sauce. Serve immediately before gnocchi deflate.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@...
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6547 Posted to MC-Recipe Digest V1 #495 by 4paws@... (Shermeyer-Gail) on Mar 02, 1997.