MORNAY SAUCE
2 tbsp Unsalted butter
2 tbsp Flour
2 cup Milk
Salt and pepper
3/4 cup Heavy cream
1/3 cup Grated Parmesan cheese plus
1/4 cup Grated Parmesan cheese for topping
Salt and pepper
GNOCCHI
1/3 cup Unsalted butter
1 cup Milk, plus 2 tablespoons
1 cup All-purpose flour
4 large Eggs
3 1/2 oz Gruyere cheese, grated, plus
1/4 cup Gruyere cheese, grated
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To make Mornay Sauce: Heat butter. Add flour and stir in 2 cups milk. Cook until thickened. Season with salt and pepper. Whisk in 3/4 cream to thin sauce and add 1/3 cup grated Parmesan cheese.
To make Gnocchi: Melt 1/3 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 3 1/2 ounces grated Gruyere cheese.
To cook Gnocchi: Bring water to a boil. Fill a pastry bag, fitted with a 3/4 inch tip with gnocchi mixture. Rest metal tip of pastry bag on edge of pan and press the dough out. As 1/2 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 1/4 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@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6547
Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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