from The Food of Italy, recipes by Sophie Braimbridge and Jo Glynn, photographs by Chris L. Jones.
Whitecap Books.
NOTE: These can be prepared 1-2 days ahead up to the casserole stage. Store well covered in frig. When ready to bake, add the topping and a bit more baking time since they will be colder.
Gnocchi:
3 TBL unsalted butter
1/3 C Parmesan, grated
3 egg yolks
4 cups whole milk
pinch of nutmeg (ah, those Italians...they'll get in a pinch anyway they can)
1 1/2 C semolina flour
Topping:
3 TBL butter, melted
1/3 C heavy cream
1/3 C Parmesan cheese, grated.
Line 12x10 jelly roll pan with parchment.
Beat lightly first set of butter, cheese and yolks. Set aside
Heat the milk to just boiling, add nutmeg and season with salt/pepper. Pour in the flour, stirring constantly (like making polenta or grits)
Reduce heat and cook for 10-12 minutes, stirring constantly. Milk should absorb and pull away from wall of pan in one piece.
Remove from heat. Add eggs and when smooth, pour into pan. Smooth to get an even surface (knife dipped in cold water helps.) Set aside to cool.
Preheat oven to 350. Gree 10x17 shallow casserole.
Lift the slab off the pan and remove parchment. (Mar's Note: I think just flipping onto a second cookie sheet to remove the paper and cut would be easier.) Cut into circles, using 1.5" biscuit cutter dipped in cold water. Arrange in rows in the casserole, slightly overlapping the circles.
Blend second set of butter and cream and pour over gnocchi. Sprinkle on cheese. Bake 25-30 minutes or until golden.
Had I realized you can cut them out and don't have to make them individually by hand, I'd have been making gnocchis?...gnocchies?... (how the heck do you pluralize this word?)...many more gnocchi than I have made. Which was only once. But they (ricotta gnocchi) were really, really good.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/scan0001-1.jpg
http://i56.photobucket.com/albums/g166/Finer_Kitchens/scan0003-1.jpg
Whitecap Books.
NOTE: These can be prepared 1-2 days ahead up to the casserole stage. Store well covered in frig. When ready to bake, add the topping and a bit more baking time since they will be colder.
Gnocchi:
3 TBL unsalted butter
1/3 C Parmesan, grated
3 egg yolks
4 cups whole milk
pinch of nutmeg (ah, those Italians...they'll get in a pinch anyway they can)
1 1/2 C semolina flour
Topping:
3 TBL butter, melted
1/3 C heavy cream
1/3 C Parmesan cheese, grated.
Line 12x10 jelly roll pan with parchment.
Beat lightly first set of butter, cheese and yolks. Set aside
Heat the milk to just boiling, add nutmeg and season with salt/pepper. Pour in the flour, stirring constantly (like making polenta or grits)
Reduce heat and cook for 10-12 minutes, stirring constantly. Milk should absorb and pull away from wall of pan in one piece.
Remove from heat. Add eggs and when smooth, pour into pan. Smooth to get an even surface (knife dipped in cold water helps.) Set aside to cool.
Preheat oven to 350. Gree 10x17 shallow casserole.
Lift the slab off the pan and remove parchment. (Mar's Note: I think just flipping onto a second cookie sheet to remove the paper and cut would be easier.) Cut into circles, using 1.5" biscuit cutter dipped in cold water. Arrange in rows in the casserole, slightly overlapping the circles.
Blend second set of butter and cream and pour over gnocchi. Sprinkle on cheese. Bake 25-30 minutes or until golden.
Had I realized you can cut them out and don't have to make them individually by hand, I'd have been making gnocchis?...gnocchies?... (how the heck do you pluralize this word?)...many more gnocchi than I have made. Which was only once. But they (ricotta gnocchi) were really, really good.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/scan0001-1.jpg
http://i56.photobucket.com/albums/g166/Finer_Kitchens/scan0003-1.jpg