You start by making the gnocchi. These are not traditional gnocchi, as they do not contain potato. Rather, you make a pate a choux dough, which is a dough that you cook. You then form the gnocchi and cook them. I chose to form the gnocchi and then freeze them, rather than just drop teaspoons of the dough into boiling water. I was hopeful this would ensure that my gnocchi were beautiful. Little did I know that with the thick bechamel sauce, it didn't really matter what my gnocchi looked like. I definitely want to make this gnocchi recipe again and serve it with a lovely, light marinara sauce. I used two teaspoons and "shaped" the dough much like you would a quenelle (if you were so inclined). It took about 20 seconds per gnocchi and I ended up with two full trays (about 60), so it took a bit of time.
After I froze my gnocchi, I boiled them and made my bechamel sauce (a white sauce made with flour, butter and milk). The recipe called for a lot of flour (much more than I ever use when I make my regular bechamel sauce). Sure enough, the sauce was very thick...much too thick to enjoy, so I added an additional cup of milk (and could have added a little pasta water too). You put a little parmesan cheese on the bottom of a deep pie plate, add a little sauce and then add the gnocchi. You add the rest of the sauce over the top of the gnocchi and then cover with emmenthal cheese, dotted with butter. I think the butter was overkill and I'll leave it off the next time I make this.
The gnocchi puff up when you boil them and mine continued to puff when I baked them with the sauce. I ended up with an incredibly rich dinner that the boys and I really enjoyed. We had quite a bit left over and even though Dorie says you have to eat all of this at once because it doesn't hold well, I've been eating a bowl of it a day since Sunday and it's been delicious (but, I love leftover macaroni and cheese and this reminds a bit of that).
|Straight from the oven, golden delicious!|
To see how everyone else's dish turned out this week, take a look here. If you'd like to cook along with us, it's easy to join!