Gnocchi Recipe - Cooking Index
Gnocchi Recipe - Cooking Index
| 1 | Basic Pate A Choux - see * Note |
* Note: see the "Basic Pate A Choux" recipe which is included in this collection.
Because you will need to cook the Gnocchi quickly once the batter is ready, do the following before you begin making the pate a choux. Bring a large stockpot of salted water to a boil and reduce to a simmer. Have a large bowl of iced water nearby.
Make Basic Pate A Choux according to directions in recipe. Fill a pastry bag with large plain tip #8 with batter. Holding pastry bag in over simmering water, gently squeeze out dough, slicing into one-inch lengths with a paring knife. Working in 4 batches of about 20 pieces, cook Gnocchi at a slow simmer, stirring occasionally, until they start to puff, about 5 minutes. They should resemble floating corks. To test for doneness, remove a dumpling and cut in half. The center should have tiny holes.
With a slotted spoon, transfer Gnocchi to the bowl of iced water to chill. Drain well in a colander. Can be stored in refrigerator for up to two days.
This recipe yields enough Gnocchi for 6 appetizer or 4 entree servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6299 broadcast 10-23 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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