Gnocchi parmesan with tomato coulis

1 Servings

Ingredients

Quantity Ingredient
1 cup Milk
7 tablespoons Unsalted butter
¾ teaspoon Salt
¾ cup Flour
4 Eggs
1½ cup Tomato Coulis; (recipe follows)
½ cup Heavy cream
½ cup (2 ounces) freshly grated Parmesan cheese
Chopped chives for garnish
Salt and freshly ground black pepper to taste

Directions

TAMALES WORLD TOUR SHOW #WT1B20, STOCK YOUR PANTRY AND GNOCCHI PARMESAN WITH TOMATO COULIS

Because you will need to cook the gnocchi quickly once the batter is ready, do the following before you begin the preparation. Bring a large stockpot of salted water to a boil and reduce to a simmer. Have a large bowl of iced water nearby.

Combine milk, butter, and ½ teaspoon salt in a mediumheavy saucepan.

Bring to a boil over high heat. Add flour and stir vigorously with a wooden spoon until mixture is nearly solid, about 2 minutes. The batter should be the consistency of mashed potatoes and should clear the sides of the pan to form a ball. Remove from heat.

Transfer to a large bowl and add eggs, one at a time, beating well after each addition. (An electric mixer is fine for this.) The batter should be very thick, shiny, and smooth. Fill a pastry bag, fitted with a large plain tip #8, with batter.

Holding pastry bag over simmering water, gently squeeze out dough, slicing into 1inch lengths with a paring knife.

Working in 4 batches of about 20 pieces, cook gnocchi at a slow simmer, stirring occasionally, until they start to puff, about 5 minutes. They should resemble floating corks. To test for doneness, remove a dumpling and cut in half. The center should have tiny bubbles. With a slotted spoon, transfer gnocchi to the bowl if iced water to cool. Drain well in a colander. At this stage, you can store gnocchi in refrigerator up to 2 days.

Preheat oven to 450 degrees F.

Bring Tomato Coulis and cream to a boil in a large ovenproof skillet or casserole. Add Parmesan, salt, pepper, and gnocchi. Return to a boil, sprinkle with cheese and transfer to oven. Bake until sauce is thick and bubbly and a slight crust forms on top, about 7 minutes. Garnish with chopped chives and serve immediately.

Yield: 4 to 6 servings

Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998

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