Parisienne
Art Print
Dongen, Kees van
Buy at AllPosters.com

La Belle Cuisine - More Side Dish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of ingenuity, and faith."

Gnocchi Parisienne La Ferme de la Huppe

"Food, like a loving touch or a glimpse of divine power,
has that ability to comfort."
~ Norman Kolpas

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast  

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Paris que j'aime
Art Print
Delacroix, Michel
Buy at AllPosters.com

Gnocchi Parisienne La Ferme de la Huppe
(Baked Dumplings with Parmesan)
Gourmet February 1992

1 stick (1/2 cup) unsalted butter, cut into bits
1 cup water
1 cup plus 2 tablespoons milk
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 1/4 cups all-purpose flour
8 large eggs
1 cup heavy cream
3/4 cup plus 2 tablespoons freshly
grated Parmesan

In a large saucepan combine butter, water, milk, salt, pepper and nutmeg. Bring the mixture just to a boil, stirring just until the butter is melted, and
add the flour, sifted, all at once, stirring briskly with a wooden spatula until the mixture pulls away from the side of the pan and forms a ball. Transfer the mixture to a large bowl, let it cool for 5 minutes, and stir in the eggs,
1 at a time, incorporating each egg completely before adding the next.
In another large saucepan bring 6 inches of salted water to a simmer. Drop walnut-size ovals of the paste into the water, a few at a time, simmer them, uncovered, for 5 to 7 minutes, or until they are cooked through, and, as
they are cooked, transfer them with a slotted spoon to a large bowl of ice
and cold water. Transfer the gnocchi with the slotted spoon to a large colander and let them drain well.
Arrange the gnocchi in 1 layer in a buttered 2-quart gratin dish, pour the
cream over them, and sprinkle the gnocchi with the Parmesan. Bake the
gnocchi in the middle of a preheated 425-degree F. oven for 10 minutes
and broil them under a preheated broiler about 4 inches from the heat for
1 to 2 minutes, or until they are browned lightly.
Makes about 70 gnocchi, serving 6 to 8.

Featured Archive Recipes:
Alsatian Herb Dumplings
Gnocchi (Ricotta) with Contessa Sauce
Kartoffelnudeln
Spaetzle Haussner's
 

Index - Side Dish Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index