GNOCCHI WITH MORNAY CHEESE SAUCE
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.
Provided by 2Bleu
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- TO MAKE MORNAY SAUCE: Melt butter in a medium saucepan. Add flour and stir for one minute. Add in 2 cups milk. Cook until thickened.
- Whisk in 3/4 cream to thin sauce and add 1/3 cup grated Parmesan cheese. Season with salt and pepper.
- TO MAKE GNOCCHI: In medium saucepan melt 1/3 cup butter in 1 cup plus 2 tablespoons milk. When butter has melted, season with salt and pepper. Remove saucepan from heat and add in 1 cup all purpose flour all at once. Whisk until smooth.
- Return saucepan to heat and, with a wooden spoon, cook until the mixture sizzles and comes away from the sides of the pan. (This is called a panade). Transfer to a large bowl and immediately cover surface with plastic wrap so that a skin does not form. Cool to room temperature.
- When mixture has cooled, add the eggs, one at a time. Do not add the next egg until the first is entirely absorbed. When the eggs have been fully incorporated add 3 1/2 ounces grated Gruyere cheese.
- BOILED VERSION: Bring water to a boil. Fill a pastry bag, fitted with a 3/4 inch tip with gnocchi mixture. Rest metal tip of pastry bag on edge of pan and press the dough out. As 1/2 inch of gnocchi dough emerges, cut with a knife or scissors and let the dough fall into the water.
- Do in batches of 20 or 30. Cook for 4-5 minutes, then remove gnocchi to a cloth towel with a slotted spoon (gnocchi will deflate as they cool). Serve sauce over cooked gnocchi.
- BAKED VERSION: Preheat oven to 375 degrees. Put some Mornay on bottom of a shallow 9x13 casserole dish. Fill a pastry bag, fitted with a 3/4 inch tip with gnocchi mixture. As 1/2 inch of gnocchi dough emerges, cut with a knife or scissors. Arrange gnocchi in one or, at most, two layers.
- Spread remaining sauce over top, spreading it evenly. Sprinkle top with 1/4 cup grated Gruyere. Bake for 45 minutes or until gnocchi have swollen up again and absorbed sauce. Serve immediately before gnocchi deflate.
CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
Steps:
- In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
- Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
- The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.
MORNAY SAUCE
Steps:
- In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the and whisk in the cheese. Serve hot
TRIPLE CHEESE GNOCCHI IN A MUSHROOM MORNAY SAUCE
Easy and RICH! Serve with a tossed salad and crusty French rolls or soft bread sticks to sop up the sauce.
Provided by Spankie
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the gnocchi, pare and steam the potatoes until they are fork tender. Puree.
- Blend the cheeses together.
- Blend the cheeses, potatoes and eggs together. Add the flour very slowly, mixing in after each addition. You want a very soft dough, not too stiff with flour or the gnocchi will be heavy and tough.
- Knead, creating a soft dough. Mold the dough into teaspoon size pieces. Place on a floured, inverted fork and press slightly. The tines will make ridges to help the sauce cling to the gnocchi.
- Start a large kettle of salted water to a rolling boil. While waiting on the water to boil, begin the mornay sauce.
- Heat the butter in a sauce pan and add the mushrooms, saute until most of the liquid has evaporated. Add the flour and cook 2 minutes over low heat, adding drops of chicken broth as needed to keep from being too dry while cooking. Stir in the chicken broth and half & half. Reduce heat and simmer until thickened. Stir in the cheese and simmer for 2 more minutes. Keep sauce warm over very, very low heat.
- Drop the gnocchi into the salted boiling water. Cook for 3 minutes after the dumplings begin floating. Drain and place in large serving bowl. Top and toss with Mornay Sauce.
Nutrition Facts : Calories 572.9, Fat 31.3, SaturatedFat 19, Cholesterol 157.2, Sodium 704.2, Carbohydrate 45.5, Fiber 2.9, Sugar 1.8, Protein 27.3
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- 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.
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