Home Made Gnocchi With Mornay Sauce Recipes
Recipe From epicurious.com
Provided by David Lebovitz
Yield Serves 6
Number Of Ingredients 15
This recipe is not the traditional gnocchi as it does not contain potatoes, but uses flour and eggs. This recipe includes instructions for your choice of either boiling the gnocchi, or baking it with the sauce.
Recipe From food.com
Provided by 2Bleu
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Easy and RICH! Serve with a tossed salad and crusty French rolls or soft bread sticks to sop up the sauce.
Recipe From food.com
Provided by Spankie
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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Category Main
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Total Time 2 hrs
- In a medium saucepan, heat milk and butter over medium heat. As soon as it comes to a simmer, reduce heat to low. With a wooden spoon, stir in flour. Continue to stir until a smooth dough forms and pulls away from the sides of the saucepan.
- Place the dough in a large bowl and beat in the mustard using a mixer or a wooden spoon. Continue to beat for a minute. Beat in the eggs, one at a time, until each is incorporated, about 2 minutes between each egg. The dough should be thick enough to pipe.
- In a large pot, bring water seasoned with salt to a boil. Fill a piping bag fitted with a 3/4 inch (2 cm) tip, or a large ziploc bag with 3/4 inch (2 cm) cut off the corner, with the gnocchi dough. Flour scissors or a sharp knife and pipe 1/2 of the dough into the boiling water, cutting to dough into 1-1 1/2 inch pieces as it comes out of the bag and into the water. As soon as the gnocchi rise to the surface, remove with a slotted spoon onto a paper towel lined baking sheet in a single layer. Repeat with remaining half of dough. Place baking sheet in the refrigerator, uncovered, for at least an hour.
- While the gnocchi are drying, make mornay sauce. In a medium saucepan, melt butter over medium heat. Once melted, whisk in flour until bubbling, 1-2 minutes. Slowly pour in wine while continuing to whisk. Slowly pour in milk. Continue to whisk until the mixture thickens. Remove from heat. Stir in the grated cheese and nutmeg. If the gnocchi need more time to dry or the sauce is being prepared in advance, cover the top with plastic wrap so it is touching the surface to prevent skin from forming and refrigerate. Reheat over medium low heat when ready to serve.
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