Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Dumplings >> Gnocchi 16

Print this Recipe    Gnocchi 16

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.