Souffleed Potato Gnocchi
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Souffleed Potato Gnocchi
  Potato    Gnocchi  
Last updated 6/12/2012 12:58:49 AM. Recipe ID 21652. Report a problem with this recipe.
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      Title: Souffleed potato gnocchi
 Categories: Live
      Yield: 4 Servings
 
    1/2 c  Milk
    3/4    Stick unsalted butter
    1/4 c  All-purpose flour
      3 lg Eggs
      1 lb Round white potatoes,
           Scrubbed
    1/4 c  Minced fresh parsley leaves
    1/4 c  Freshly grated Parmesan
 
  In a small heavy saucepan combine the milk and 1/2 stick of the
  butter, bring the milk to a boil, and add the flour, whisking until
  the mixture cleans the sides of the pan.  Cook the mixture over
  moderately low heat, whisking, for 1 minute and remove the pan from
  the heat. Beat in the eggs, 1 at a time, beating well after each
  addition, and keep the mixture warm, covered. In a saucepan cover the
  potatoes with 2 inches salted water, bring the water to a boil, and
  simmer the potatoes, covered, for 30 to 40 minutes, or until they are
  tender. Drain the potatoes, let them cool until they can be handled,
  and peel them. Force the potatoes through a ricer or food mill into a
  bowl, add the egg mixture, and with an electric mixer beat the
  mixture well. Stir in the parsley and salt and pepper and transfer
  the mixture to a pastry bag fitted with a large tip. Pipe mounds of
  the mixture into a buttered 1 1/2 quart gratin dish, sprinkle the top
  with the Parmesan, and dot it with the remaining 2 tablespoons
  butter. Bake the gnocchi in a preheated 400 degree oven for 30 to 35
  minutes, or until it is puffed and golden.
  
  Yield: 4 servings
  




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Recipe ID 21652 (Apr 03, 2005)

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