Home Made Gnocchi With Mornay Sauce Recipes

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HOME-MADE GNOCCHI WITH MORNAY SAUCE



Home-Made Gnocchi with Mornay Sauce image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
Salt and pepper
3/4 cup heavy cream
1/3 cup grated Parmesan cheese plus 1/4 cup for topping
1/3 cup unsalted butter
1 cup plus 2 tablespoons milk
1 cup all-purpose flour
4 large eggs
3 1/2 ounces + 1/4 cup grated Gruyere cheese

Steps:

  • To make Mornay Sauce: Heat butter. Add flour and stir in 2 cups milk. Cook until thickened. Season with salt and pepper. Whisk in 3/4 cream to thin sauce and add 1/3 cup grated Parmesan cheese.
  • To make Gnocchi: 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. (You are making a panade). With a rubber spatula transfer to a baking pan and immediately cover surface with plastic wrap so that a skin does not form. Cool to room temperature. Transfer cooled mixture to a bowl and work in, one at a time, 4 large eggs. Do not add the next egg until the first is entirely absorbed. When all the four has been incorporated add 3 1/2 ounces grated Gruyere cheese.
  • To cook Gnocchi: 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, with a knife cut off dough and let it fall into the water. Do in batches of 20 or 30. Cook for 3 to 4 minutes, then remove gnocchi to a cloth towel with a slotted spoon.(gnocchi will deflate as they cool).
  • To bake: Preheat oven to 375 degrees. Put some Mornay on bottom of a shallow gratin dish and 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 and bake for 45 minutes or until gnocchi have swollen up again and absorbed sauce. Serve immediately before gnocchi deflate.

GNOCCHI WITH MORNAY CHEESE SAUCE



Gnocchi With Mornay Cheese Sauce image

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

2 tablespoons unsalted butter
2 tablespoons flour
2 cups 2% low-fat milk
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup heavy cream
1/3 cup parmesan cheese, grated
1/4 cup parmesan cheese, grated (for topping)
1/3 cup butter
1 cup 2% low-fat milk
2 tablespoons milk
1 cup all-purpose flour
4 large eggs
3 1/2 ounces gruyere cheese, grated
1/4 cup gruyere cheese, grated (for topping)

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.

TRIPLE CHEESE GNOCCHI IN A MUSHROOM MORNAY SAUCE



Triple Cheese Gnocchi in a Mushroom Mornay Sauce image

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

1 lb potato
1/4 lb cheddar cheese, freshly grated
1/2 lb ricotta cheese
1 cup romano cheese, freshly grated
2 eggs, beaten
1 1/2 cups all-purpose flour
3 tablespoons butter
2 cups button mushrooms, sliced
3 tablespoons flour
1 1/4 cups chicken broth
1 1/4 cups half-and-half cream
1/2 cup parmesan cheese, freshly grated

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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