Baked Goat Cheese Gnocchi Recipe - Cooking Index
Baked Goat Cheese Gnocchi Recipe - Cooking Index
| 10 oz | 284g | Goat cheese - divided |
| 4 | Egg yolks - divided | |
| 1 cup | 62g / 2.2oz | Flour - or less |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Milk - to thin | ||
| 6 oz | 170g | Italian bulk sausage - cooked, drained, and crumbled |
In bowl of an electric mixer combine 8 ounces of goat cheese and 3 egg yolks. Using a paddle, cream mixture, adding enough flour, a bit at a time, to make a tight but workable dough pliable enough to pipe from a pastry bag; season to taste with salt and pepper.
Transfer dough to a pastry bag fitted with a 3/4-inch tip and pipe out long cylinders onto a wax or parchment paper-lined cookie sheet. Chill until firm.
Cut each cylinder into 1-inch pieces. Lightly flour work surface and roll pieces, one at a time, over prongs of a fork, or over a gnocchi dowel. Chill again. Preheat broiler. Lightly oil 2 individual gratin dishes or 1 medium baking dish.
Cook sausage until browned, breaking it apart with a spoon. Drain off excess fat and keep warm. Bring a large pot of salted water to a boil and boil gnocchi, testing frequently for doneness.
In a small bowl mix together remaining cheese and egg yolk. Slowly whisk in milk until thin enough to pour; season with salt and pepper. Drain gnocchi and toss with sausage. Transfer gnocchi to prepared dishes; spoon egg glaze over top. Broil until golden-brown and bubbly. Serve directly from gratin dishes.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-076 broadcast 01-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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