This is a Jacques Pepin recipe that I found here: http://www.foodandwine.com/recipes/gnocchi-parisienne
Bring to a boil in a sauce pan: water, salt, nutmeg, 2T butter. Add the flour and mix. Place in a bowl and let cool:
Add the eggs one at a time, 1/4 cup of the cheese, and beat until smooth. Place the mixture in a large baggie:
Cut a small slit in the bag and pipe the gnocchi mixture into simmering water and cook until they float:
Plunge them into an ice water bath to cool. Drain on paper towels:
Melt the remaining butter on a sheet pan, add the gnocchi and roll around to coat with the butter, sprinkle on the remaining 2T of cheese, and bake at 350 for about 25 minutes. Broil for a few minutes.
We had them with a brown butter sage sauce:
- 1 cup water
- 1 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 3 tablespoons unsalted butter, cut into tablespoons
- 1 cup all-purpose flour
- 3 large eggs
- 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, Gruyère or Asiago cheese (I used Gruyere.)
Bring to a boil in a sauce pan: water, salt, nutmeg, 2T butter. Add the flour and mix. Place in a bowl and let cool:
Add the eggs one at a time, 1/4 cup of the cheese, and beat until smooth. Place the mixture in a large baggie:
Cut a small slit in the bag and pipe the gnocchi mixture into simmering water and cook until they float:
Plunge them into an ice water bath to cool. Drain on paper towels:
Melt the remaining butter on a sheet pan, add the gnocchi and roll around to coat with the butter, sprinkle on the remaining 2T of cheese, and bake at 350 for about 25 minutes. Broil for a few minutes.
We had them with a brown butter sage sauce: