Side Pannel
Home-Made Gnocchi with Mornay Sauce (Mf)
Home-Made Gnocchi with Mornay Sauce (Mf)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- --------------------------------MORNAY SAUCE--------------------------------
- 2 tb Unsalted butter
- 2 tb Flour
- 2 c Milk
- Salt and pepper
- 3/4 c Heavy cream
- 1/3 c Grated Parmesan cheese plus
- 1/4 c Grated Parmesan cheese for
- -topping
- Salt and pepper
Directions
GNOCCHI
1/3 c Unsalted butter
1 c Milk, plus 2 tablespoons
1 c All-purpose flour
4 lg Eggs
3 1/2 oz Gruyere cheese, grated, plus
1/4 c Gruyere cheese, grated
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
1/3 c Unsalted butter
1 c Milk, plus 2 tablespoons
1 c All-purpose flour
4 lg Eggs
3 1/2 oz Gruyere cheese, grated, plus
1/4 c Gruyere cheese, grated
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
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