Recipe - Gnocchi Parisienne

1 Stick unsalted butter cut
into bits
1 cup Water
1 cup Plus
2 tablespoon Milk
1 tablespoon Salt
One half teaspoon Pepper
One half teaspoon Nutmeg
2 One fourth cup Flour
8 lg Eggs
1 cup Heavy cream
Three fourths cup Plus
2 tablespoon Fresh grated Parmesan

definitely not Italian "gnochhi".

In a large saucepan combine butter, water, milk, salt and pepper, and
nutmeg and bring mixture just to a boil. Add sifted flour all at once,
stirring briskly until the mixture pulls away from the sides of the pan and
forms a ball. Transfer to a large bowl, let it cool for five minutes and
stir in eggs, one at a time, incorporating completely.

Bring six inches of water to boil, and lower to a simmer. Drop walnut
sized ovals of the paste into the water and cook uncovered for 57 minutes.
Transfer the gnocchi with a slotted spoon to a large bowl of ice water.
Drain well in a large colander. Aarrange in one layer in a buttered gratin
dish, pour the cream over them and sprinkle with the Parmesan. Bake in a
preheated 425 oven for ten minutes, then brown under broiler until golden.

Posted to rec.food.recipes by Tdahm@aol.com on 1995, .