Recipe - Home-Made Gnocchi With Mornay Sauce (Mf)

MORNAY SAUCE
2 tablespoon Unsalted butter
2 tablespoon Flour
2 cup Milk
Salt and pepper
Three fourths cup Heavy cream
1/3 cup Grated Parmesan cheese plus
One fourth cup Grated Parmesan cheese for
topping
Salt and pepper

GNOCCHI
1/3 cup Unsalted butter
1 cup Milk, plus 2 tablespoons
1 cup Allpurpose flour
4 lg Eggs
3 One half ounce Gruyere cheese, grated, plus
One fourth cup 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 Three fourths 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 One half ounces grated Gruyere cheese.

To cook Gnocchi: Bring water to a boil. Fill a pastry bag, fitted with a
Three fourths inch tip with gnocchi mixture. Rest metal tip of pastry bag on edge of
pan and press the dough out. As One half 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 MCRecipe Digest V1 #495 by 4paws@netrax.net (ShermeyerGail) on
Mar 02, 1997.