LOCATION: Recipes >> Dumplings >> Gnocchi 16
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Gnocchi 16
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Gnocchi Parisienne
definitely not Italian gnochhi.
1 stick unsalted butter cut into bits
1 C water
1 C + 2 T milk
1 T salt
1/2 t pepper
1/2 t nutmeg
2 1/4 C flour
8 large eggs
1 cup heavy cream
3/4 C + 2 T fresh grated Parmesan
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.
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