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, email@example.com Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6547 Posted to MC-Recipe Digest V1 #495 by firstname.lastname@example.org (Shermeyer-Gail) on Mar 02, 1997.
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|Serving Size: 1 Serving (1025g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1395 (85%)|
|Amt Per Serving||% DV|
|Total Fat 155g||207 %|
|Saturated Fat 89.9g||450 %|
|Monounsaturated Fat 43.5g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 1411.1mg||434 %|
|Sodium 861.9mg||30 %|
|Potassium 477mg||13 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 29.9g|
|Protein 37.8g||54 %|
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Calories per serving: 1646
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