Gnocchi alla parigina
Instructions
Bring the milk to a boil with a pinch of salt, nutmeg and 100 g of butter.
Sift the flour and, away from the fire, pour in one fell swoop in boiling liquid stirring with energy.
Put on the heat and Cook, stirring constantly, until the mixture is smooth and homogeneous: it must break away from the walls of the pot.
Remove the mixture from the heat and as soon as you will be declined, built one after the other eggs and parmigiano reggiano.
Boil salted water in a large saucepan and not too high.
Transfer the gnocchi mixture in a pastry pocket with coarse and smooth opening and let it fall into pieces of about 3 cm into the water.
Cook the dumplings for a few minutes after the resumption of the boil, making sure they are firm.
Then drain them.
Transfer the gnocchi in four small dishes well butter and cover with the sauce you have enriched with cream, ground pepper and half the gruyère cheese.
Distributed on the surface some softened butter and the gruyère Gratin, remained in very hot oven until the gnocchi will swell and take a nice golden color.
Serve immediately.
Ingredients and dosing for 4 persons
- 150 g of flour
- 25 cl of milk
- 10 cl of creme fraiche
- 4 eggs
- 6 tablespoons of grated gruyère cheese
- 2 tablespoons of parmigiano-reggiano
- 1 cup of bechamel
- 150 g of butter
- Salt
- Pepper
- 1 pinch of nutmeg