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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 6 |
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Macaroni and cheese is definitely in line for a place in the comfort food hall of fame. And these French-style gnocchi make the lightest, fluffiest, airy puffs of macaroni and cheese you have ever tasted. Technically, gnocchi parisienne is French-style gnocchi. Here, it has been upgraded by a creamy cheese sauce.:) - Issue 83 - October, 2010.These can be poached and frozen - so it can be used as OAMC and just sauteed if you opt to serve w/out the cheese sauce. Ingredients:
6 tablespoons unsalted butter |
1/2 cup water |
1/2 cup whole milk |
1 teaspoon kosher salt |
1 pinch ground nutmeg |
1 cup all-purpose flour |
1/2 cup shredded parmigiano-reggiano cheese |
2 tablespoons minced fresh basil (we chose to double the amount of parsely) |
2 tablespoons parsley (flat-leaf parsley) |
3 -4 eggs |
2 tablespoons unsalted butter |
2 teaspoons minced garlic |
1 tablespoon all-purpose flour |
3/4 cup milk |
1 teaspoon dijon mustard |
1/4 cup shredded gruyere cheese |
1/4 cup shredded fontina cheese |
salt and white pepper |
red pepper flakes (for that extra kick!) (optional) |
1/3 cup shredded parmigiano-reggiano cheese |
Directions:
1. FRENCH GNOCCHI:.
2. Boil butter, water, milk, salt, and nutmeg in a saucepan over medium heat. Just as mixture begins to boil, stir in flour, beat with a wooden spoon until it forms a ball around the spoon.
3. Reduce heat to low, beating dough 1-2 miinutes to dry it. (A film will form on the bottom and sides of the saucepan.).
4. Rest dough 10 minutes, then with a hand mixer or stand mixer on medium speed, beat cheese, basil and parsley into dough just until combined.
5. Heat water in a saute pan to 160-175º;.
6. Meanwhile, add first 3 eggs, one at a time, beating on medium speed after each addition until blended.
7. Lift dough with spoon to test consistency.If it drips off the spoon and forms a V shape, it's ready. If not, beat the remaining egg and add a portion of it to dough, beat, and test again.
8. Transfer dough to a piping bag fitted with a medium straight tip.
9. Pipe dough in batches into steaming water in 1-1.5 pieces, slicing off at the piping tip with a paring knife.
10. The gnocchi fall to the bottom of pan but float as they poach. Poach for 3-5 minutes; remove from water with a slotted spoon.
11. Shock gnocchi in ice water to cool.
12. They're cool when they sink.
13. Transfer gnocchi to parchment-lined baking sheet; spread into a single layer.
14. Set gnocchi aside.
15. CHEESE SAUCE:.
16. Preheat oven to 375º. Coat a 1.5 quart shallow baking dish with nonstick spreay.
17. Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, 1 minute.
18. Whisk in flour until it thickens and bubbles, then whisk in milk and add Dijon. Continue to whisk mixture and cook until slightly thickened, about 5 minutes.
19. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful.
20. Once all the cheese is melted, season sauce with salt, pepper and red pepper flakes, if using.
21. Arrange gnocchi in prepared baking dish in one layer.
22. Pour sauce over gnocchi and sprinkle Parmigigiano-Reggiano over top.
23. Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes.
24. Sprinkle the top sparingly.
25. Let gnocchi rest for 5 minutes before serving.
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