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Saturday, November 23, 2013

Choux gnocchni

Puff or gnocchi, you decide!

I haven’t given much thought of having pastry as a main course until I saw this.  The recipe is largely Joe’s but I upped the flour to make a stronger puff to go with the robust blue cheese sauce. Needless to say, it was a hit with my folks. 
Making the choux by hand is hard work especially when you need more than one pair of hand to hold the pot and stir the dough.  Next time, I will wait until hubs is in to make this.

The amount of butter here is half of Joe’s recipe. If you wish the puff to be richer, increase the amount of butter for decadence.

Verdict : Definitely a keeper.  The puff is good on its own or with sauce.

For 3.

Boil these:
1 cup water
50g butter

Combine these :
1 cup flour, tightly packed
¼ tsp sugar
¼ tsp fine salt

Reserve :
4 eggs
1 cup parmesan, grated

Method :
Bring the water to a boil. Add butter.
While water boils, pour combined flour,sugar and salt.
Stir vigorously until the cooked dough pulls away from the walls of the pot.
Turn off heat. Cool dough.

Stir in egg, one at a time until dough is homogenous.
Stir in cheese to combine.

Transfer the dough to a piping bag. Chill , 30 minutes.

Choux gnocchi :

Bring a vat of salted water to a rolling boil.
Pipe in dough, 1 inch long. Use scissors to snip off the dough from the piping bag.
The dough will sink then float.
Remove floating dough and drain.
Transfer the gnocchi to an oiled plate to coat the dough.

Grill the gnocchi until it puffs and browns.
Set aside.

Making the blue cheese sauce :

5 tbsp blue cheese
1 cup milk
1 tbsp flour
½ cup cream

Heat a sauce pan.
Combine milk, flour and cream.
Drop 5 tbsp of blue cheese on the hot surface.
Add milk.
Cook until it thickens.

Assembly :
Pour a little sauce on a plate.
Place the grilled gnocchi on the sauce.
Grated cheese over the gnocchi.
Serve hot.

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