Gnocchi
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Pastry Bag (with ¾ inch round tip)
- Oven
- Baking Pan (7x11 inch)
- Wooden Spoon
Ingredients
- 1 cup milk
- ½ cup butter, (1 stick / ½ block)
- 1 cup all-purpose flour
- 3 eggs
- 1 can Soup Option, (10½ oz / 298 g)
- Liquid Option
- ½ cup Cheese Option, shredded
- ¼ cup Parmesan cheese, grated
- Garnish Option
OPTIONS
Soup - Use 1 Item
- condensed cream of onion soup
- condensed cream of celery soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
Liquid - Use 1 Item
- 1 cup half and half cream
- ½ cup dry white wine, plus ½ cup milk
- 1 cup evaporated milk
- ½ cup beer, plus ½ cup water
Cheese - Use 1 Item
- Swiss cheese
- Gruyere cheese
- American cheese
- Sharp Cheddar cheese
Garnish - Use 1 Item
- paprika
- ground nutmeg
- toasted sesame seeds
- fresh parsley, chopped
Instructions
- To a 2 quart saucepan, heat the milk and butter on medium heat. When mixture boils reduce heat to low.
- Use a wooden spoon and stir in the flour all at once, stir until mixture pulls away from the sides of the saucepan. Remove from heat.
- Stir in the eggs one at a time, beat after adding each egg. Cover the saucepan and set aside to cool slightly.
- In a separate 2 quart saucepan, add 3 cups of water and bring to a boil, then reduce heat to low.
- Fill a pastry bag with the dough fitted with a ¾ inch round tip. Squeeze dough out the tip above the simmering water and use a knife to cut the dough into 1 inch lengths into the water Only add about ⅓ of the dough at a time so you do not overcrowd the saucepan.
- Simmer gnocchi for about 3 minutes or until pieces float to the surface of the water, indicating they are done. Remove with a slotted spoon to a 7x11 baking pan. Repeat with remaining dough.
- Preheat your oven to 180° C (350° F).
- In another 2 quart saucepan, add the Soup and Liquid Options, and place on medium heat, stir constantly until hot.
- Stir Cheese Option into the sauce, stir until melted in and heated through.
- Pour sauce evenly over the gnocchi in the baking pan.
- Sprinkle with the Parmesan Cheese then the Garnish Option.
- Bake for 30 minutes or until bubbly.
- Serve as a side with any main dish. Enjoy.
