Souffleed potato gnocchi

4 servings

Quantity Ingredient
½ cup Milk
¾ Stick unsalted butter
¼ cup All-purpose flour
3 larges Eggs
1 pounds Round white potatoes,
Scrubbed
¼ cup Minced fresh parsley leaves
¼ cup Freshly grated Parmesan

In a small heavy saucepan combine the milk and ½ stick of the butter, bring the milk to a boil, and add the flour, whisking until the mixture cleans the sides of the pan. Cook the mixture over moderately low heat, whisking, for 1 minute and remove the pan from the heat. Beat in the eggs, 1 at a time, beating well after each addition, and keep the mixture warm, covered. In a saucepan cover the potatoes with 2 inches salted water, bring the water to a boil, and simmer the potatoes, covered, for 30 to 40 minutes, or until they are tender. Drain the potatoes, let them cool until they can be handled, and peel them. Force the potatoes through a ricer or food mill into a bowl, add the egg mixture, and with an electric mixer beat the mixture well. Stir in the parsley and salt and pepper and transfer the mixture to a pastry bag fitted with a large tip. Pipe mounds of the mixture into a buttered 1½ quart gratin dish, sprinkle the top with the Parmesan, and dot it with the remaining 2 tablespoons butter. Bake the gnocchi in a preheated 400 degree oven for 30 to 35 minutes, or until it is puffed and golden.

Yield: 4 servings

COOKING LIVE SHOW #CL8979 Recipe courtesy of Gourmet Magazine

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