Recipe#10498

Title: Gnocchi 16

rec.food.recipes archive

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.