Friday, January 14, 2011
FFWD Week #16: Gnocchi a la Parisienne
I must admit - I had a tremendous amount of fun making this! Instead of dropping teaspoonfulls of dough into the water, I used a tip someone shared and put the dough into a piping bag and squeezed it out, cutting it into little pillows with a knife. I tried scissors first, but a knife worked better. For some reason, this was extremely fun =) I made the full recipe of GNOCCHI but froze 2/3rds of it for later. My sauce was VERY thick. There was no hope of pouring it so I heated it up with more milk until it was a pourable consistency. This was a very nice dish, very comforting and creamy. I used Emmenthal and I would like to try it with different cheeses.