Dongen, Kees van
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"To cook is to
create. And to create well...
is an act of ingenuity, and faith."
Parisienne La Ferme de la Huppe
"Food, like a loving touch or a glimpse of divine power,~ Norman Kolpas
has that ability to comfort."
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Gnocchi Parisienne La Ferme de la Huppe
(Baked Dumplings with Parmesan)
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
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.
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.
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