Gnocchi Parmesan with Tomato Coulis

Total Time:
2 hr 15 min
Prep:
1 hr 30 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 cup milk
  • 7 tablespoons unsalted butter
  • 3/4 teaspoon salt
  • 3/4 cup flour
  • 4 eggs
  • 1 1/2 cups Tomato Coulis (recipe follows)
  • 1/2 cup heavy cream
  • 1/2 cup (2 ounces) freshly grated Parmesan cheese
  • Chopped chives for garnish
  • Salt and freshly ground black pepper to taste
  • TOMATO COULIS:
  • 3 tablespoons unsalted butter
  • 1/2 small onion, thinly sliced
  • 3 mushrooms, thinly sliced
  • 2 shallots, thinly sliced
  • 1 small leek, white part, thinly sliced
  • 1/4 teaspoon salt
  • 1 tablespoon brandy
  • 1/4 cup plus 1 tablespoon Madeira
  • 1 cup chicken stock or canned broth
  • 3 ripe tomatoes, chopped with skins
  • 2 sprigs thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
Directions
  • Because you will need to cook the gnocchi quickly once the batter is ready, do the following before you begin the preparation. Bring a large stockpot of salted water to a boil and reduce to a simmer. Have a large bowl of iced water nearby.

  • Combine milk, butter, and 1/2 teaspoon salt in a medium-heavy saucepan. Bring to a boil over high heat. Add flour and stir vigorously with a wooden spoon until mixture is nearly solid, about 2 minutes. The batter should be the consistency of mashed potatoes and should clear the sides of the pan to form a ball. Remove from heat.

  • Transfer to a large bowl and add eggs, one at a time, beating well after each addition. (An electric mixer is fine for this.) The batter should be very thick, shiny, and smooth. Fill a pastry bag, fitted with a large plain tip #8, with batter.

  • Holding pastry bag over simmering water, gently squeeze out dough, slicing into 1-inch lengths with a paring knife.

  • Working in 4 batches of about 20 pieces, cook gnocchi at a slow simmer, stirring occasionally, until they start to puff, about 5 minutes. They should resemble floating corks. To test for doneness, remove a dumpling and cut in half. The center should have tiny bubbles. With a slotted spoon, transfer gnocchi to the bowl if iced water to cool. Drain well in a colander. At this stage, you can store gnocchi in refrigerator up to 2 days.

  • Preheat oven to 450 degrees F.

  • Bring Tomato Coulis and cream to a boil in a large ovenproof skillet or casserole. Add Parmesan, salt, pepper, and gnocchi. Return to a boil, sprinkle with cheese and transfer to oven. Bake until sauce is thick and bubbly and a slight crust forms on top, about 7 minutes. Garnish with chopped chives and serve immediately.

TOMATO COULIS:
  • Melt 2 tablespoons butter in a medium skillet over low heat. Cook onion, mushrooms, shallot, leek, and salt until soft, about 7 minutes. Add brandy and 1/4 cup Madeira. Turn heat to high and light alcohol with a match. Cook over high heat until liquid is reduced by half.

  • Add chicken stock, tomatoes, thyme, and bay leaf. Reduce the heat to low and simmer, uncovered, for 20 minutes. Puree in a food processor or blender and strain.

  • Return to pan and place over medium heat. Whisk in remaining tablespoon butter, broken in small pieces, and remaining tablespoon Madeira. Season with salt and pepper to taste and serve.

  • Yield: 2 cups


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