Gnocchi Parmesan with Tomato Coulis
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 471
- Total Fat
- 34
- Saturated Fat
- 20
- Carbohydrates
- 27
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 13
- Cholesterol
- 196
- Sodium
- 691
- Total: 2 hr 15 min
- Prep: 1 hr 30 min
- Cook: 45 min
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.