Foodie Friday, for the Love of PASTA

Gnocchi

For the love of pasta!  I enjoy it so much! So when I found a Gnocchi recipe in it I had to try.  It is so cool this book because it give you a variety of ingredients to use.  I like to mix and match my ingredients because if I don't have something, they have another option to try and besides my pantry can get a little bare so I have to improvise.  To me it taste like little balls of light fluff with cheese.  MMMMMMM
The beginning of this recipe is what you do do make the nun puff recipe I have so try you hand at that too.  Maybe I just like too much cheese and noodle.

NUN PUFF link
http://silverwineadditions.blogspot.com/2015/12/special-days-nun-puffs-for-breakfast.html

So here is what you do!
Preheat oven 350 degrees
Prep time 30 minutes                        Bake time 30 minutes

Ingredients:
1 cup milk
1/2 cup butter
1 cup all purpose flour
3 eggs
1 can (10 3/4 to 11 ounce) condensed soup *
Liquid (will equal to a cup) *
1/2 cup shredded cheese*
1/4 cup Parmesan cheese
Garnish *

*these are the ingredients that can be varied (see below)

* for recipe
a.  cream of onion soup,
     light cream (liquid),
     Swiss cheese,
     paprika (garnish)

b. Cream of celery soup,
    1/2 cup dry white wine (liquid),  plus 1/2 cup milk (liquid),
    Gruyere cheese,
    nutmeg (garnish)

c. Cream of chicken soup,
    1 cup evaporated milk (liquid),
    American cheese,
    toasted sesame seeds (garnish)

d. Cheddar cheese soup,
    1/2 cup beer (liquid), plus 1/2 cup water (liquid),
    sharp cheddar cheese
    chopped fresh parsley (garnish)

1.  In a 2-quart saucepan put in the 1st milk and butter.  On a medium heat, when it starts to bubble add all the flour all at once and stir in until a soft ball forms.  Set aside to cool.

2.  In a big pan put water into it to boil.  This is to put the gnocchi in to cook.

3. With the dough in the pan, when cooled for about 10 minutes, add eggs one at a time and stir in fully.  Cover and cool for a little longer.

4.  Take the dough and roll 1/2 inch ball shapes with your fingers.  Set them on wax paper until the whole dough ball is done.  Then put them in the boiling water.

5.  After about 3 minutes, the dough balls will float to the surface.  Take a holey spoon and take out the gnocchi from the water and put them in the baking dish.

6. In another saucepan on medium heat, the soup and the liquid, stirring constantly.  Add the cheese and heat it until it is all melted in.  Pour this sauce over the gnocchi.

7.  Sprinkle with Parmesan cheese and the garnish.

8.  Bake for about 30 minutes or until golden brown and the cheese is bubbly.







Next time I will see what it will take to fix my newest try at the kitchen.  Homemade noodles with a cream sauce.

References:
Campbell's Creative Cooking with Soup. New York: Beekman House, 1985. Print