Home-Made Gnocchi With Mornay Sauce
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
46
Spice
58
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Unsalted Butter2 tbsps
Flour1
Salt3 cup
Heavy Cream1 cup
All-Purpose Flour4 large
Egg3.5 cup
Gruyere Cheese (grated)Directions:
1
To make Mornay Sauce: Heat butter
2
Add flour and stir in 2 cups milk
3
Cook until thickened
4
Season with salt and pepper
5
Whisk in 3/4 cream to thin sauce and add 1/3 cup grated Parmesan cheese
6
To make Gnocchi: Melt 1/3 cup butter in 1 cup plus 2 tablespoons milk
7
When butter has melted, season with salt and pepper
8
Remove saucepan from heat and add in 1 cup all purpose flour all at once
9
Whisk until smooth
10
Return saucepan to heat and, with a wooden spoon, cook until the mixture sizzles and comes away from the sides of the pan
11
(You are making a panade)
12
With a rubber spatula transfer to a baking pan and immediately cover surface with plastic wrap so that a skin does not form
13
Cool to room temperature
14
Transfer cooled mixture to a bowl and work in, one at a time, 4 large eggs
15
Do not add the next egg until the first is entirely absorbed
16
When all the four has been incorporated add 3 1/2 ounces grated Gruyere cheese
17
To cook Gnocchi: Bring water to a boil
18
Fill a pastry bag, fitted with a 3/4 inch tip with gnocchi mixture
19
Rest metal tip of pastry bag on edge of pan and press the dough out
20
As 1/2 inch of gnocchi dough emerges, with a knife cut off dough and let it fall into the water
21
Do in batches of 20 or 30
22
Cook for 3 to 4 minutes, then remove gnocchi to a cloth towel with a slotted spoon
23
(gnocchi will deflate as they cool)
24
To bake: Preheat oven to 375 degrees
25
Put some Mornay on bottom of a shallow gratin dish and arrange gnocchi in one or, at most, two layers
26
Spread remaining sauce over top, spreading it evenly
27
Sprinkle top with 1/4 cup grated Gruyere and bake for 45 minutes or until gnocchi have swollen up again and absorbed sauce
28
Serve immediately before gnocchi deflate