Baked Goat Cheese Gnocchi (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
10 ounces goat cheese, divided |
4 egg yolks, divided |
up to 1 cup flour |
salt and pepper |
milk, to thin |
6 ounces italian bulk sausage, cooked, drained and crumbled |
Directions:
1. 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-linedcookie 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.
2. 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.
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