Gnocchetti alla Piemontese Prep:20, Cook:1:30
Preparation - Medium
Special Gnocchi from the Piedmont region of Italy.
1/2 cup plus 2 TBSP all-purpose (plain) flour
3 tablespoons semolina
3 egg yolks, beaten
pinch freshly grated nutmeg
salt and white pepper
2 cups milk
2/3 cup grated Parmesan cheese
1/4 cup diced Emmenthal cheese
1 small white truffle, finely chopped - optional
1 egg, well beaten
fine dry breadcrumbs
2 TBSP heavy cream or half and half
Saucepan, work surface, deep frying.
BEAT 1/2 cup plus 2 tablespoons flour and the semolina with the egg yolks, grated nutmeg and sugar, and a little salt and pepper to taste. Pour into a pan and gradually add the milk, stirring constantly until smooth. Bring to the boil and cook over a moderate heat, stirring, for about 15 minutes. The mixture must be so thick that a spoon will stand up in it.
TAKE the pan from the heat and stir in the Parmesan cheese. Let the mixture cool a little, then add the Emmenthal cheese and the truffle, if used. Mix thoroughly and turn out on to a cold sufface (marble, or even a large plate) brushed with olive oil. Smooth out with a wet knife blade until the paste is 1/2 inch thick.
LEAVE until cold, then cut into diamond shapes. Dip these into flour, egg and finally into breadcrumbs, and deep-fry in plenty of hot olive oil. Drain on paper towels and serve very hot, with additional grated Parmesan and a smooth white sauce into which you have stirred a few tablespoons of heavy (whipping) cream.