French Gnoc­chi

Vegetarian Today - - Vegetarian Class -

Makes 6 serv­ings (about 175 gnoc­chi) To­tal time: about 1 hour HEAT: 6 Tbsp. un­salted but­ter 1/2 cup water 1/2 cup whole milk 1 tsp. kosher salt Pinch of freshly grated nut­meg 1 cup all-pur­pose flour 1/2 cup shred­ded Parmi­giano-Reg­giano 2 Tbsp. minced fresh basil 2 Tbsp. minced fresh pars­ley MEAN­WHILE, ADD: 3–4 eggs

Heat but­ter, 1/2 cup water, milk, salt, and nut­meg in a saucepan over medium. Just as milk mix­ture be­gins to boil, stir in flour with a wooden spoon un­til it forms a ball around the spoon. Re­duce heat to low, and stir dough con­stantly to dry it out, 1–2 min­utes. (A film will form on the bot­tom and sides of the saucepan.) Rest dough 10 min­utes.

Beat cheese, basil, and pars­ley into dough with a hand or stand mixer on medium speed just un­til com­bined. Heat water in a sauté pan filled two-thirds to 160–175°.

Mean­while, add 3 eggs to dough, one at a time, beat­ing on medium speed after each ad­di­tion un­til blended. Lift dough with spoon to test con­sis­tency. If it hangs from the spoon and forms a “V” shape, it’s ready. If not, beat the re­main­ing egg, add a por­tion of it to the dough, beat, and test again; re­peat un­til it’s ready. Trans­fer dough to a pip­ing bag fit­ted with a medium straight tip. Pipe

dough in batches into steam­ing water in 1–11/2-inch pieces, slic­ing off at the pip­ing tip with a par­ing knife. The gnoc­chi will fall to the bot­tom of pan, but float as they cook; poach 3–5 min­utes. Trans­fer gnoc­chi, us­ing a slot­ted spoon, to an ice water bath to cool; they’re cool when they sink. Trans­fer gnoc­chi to a parch­ment-lined bak­ing sheet into a sin­gle layer. Use gnoc­chi im­me­di­ately, or cover and re­frig­er­ate or freeze. Per serv­ing: 257 cal; 17g to­tal fat (10g sat); 148mg chol; 516mg sodium; 16g carb; 1g fiber; 10g pro­tein

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