Gnocchi Parmesan With Tomato Coulis

Recipe Ingredients

1 cup	237ml	Milk
7 tablespoons	105ml	Unsalted butter
3/4 teaspoon	3.8ml	Salt
3/4 cup	46g / 1.6oz	Flour
4		Eggs
1 1/2 cups	93g / 3.3oz	Tomato Coulis - see * Note
1/2 cup	118ml	Heavy cream
2 oz	56g	Fresh Parmesan cheese - grated
		Chopped chives - for garnish
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Tomato Coulis" 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 the preparation. Bring a large stockpot of salted water to a boil and reduce to a simmer. Have a large bowl of iced water nearby.

Combine milk, butter, and 1/2 teaspoon salt in a medium-heavy saucepan. Bring to a boil over high heat. Add flour and stir vigorously with a wooden spoon until mixture is nearly solid, about 2 minutes. The batter should be the consistency of mashed potatoes and should clear the sides of the pan to form a ball. Remove from heat.

Transfer to a large bowl and add eggs, one at a time, beating well after each addition. (An electric mixer is fine for this.) The batter should be very thick, shiny, and smooth. Fill a pastry bag, fitted with a large plain tip #8, with batter.

Holding pastry bag over simmering water, gently squeeze out dough, slicing into 1-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 bubbles.

With a slotted spoon, transfer gnocchi to the bowl of iced water to cool. Drain well in a colander. At this stage, you can store gnocchi in refrigerator up to 2 days.

Preheat oven to 450 degrees.

Bring Tomato Coulis and cream to a boil in a large ovenproof skillet or casserole. Add Parmesan, salt, pepper, and gnocchi. Return to a boil, sprinkle with cheese and transfer to oven. Bake until sauce is thick and bubbly and a slight crust forms on top, about 7 minutes. Garnish with chopped chives and serve immediately.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B20 broadcast 04-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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