fndrecipes.blogspot.com - Parisian Gnocchi is typical of the French desert. To make Gnocchi: Mix 30 grams of butter / margarine, 1 / 2 teaspoon nutmeg powder, 1 / 2 teaspoon pepper, 1 teaspoon salt, and 125 cc of water, stir, cook until boiling, then put 70 grams of wheat flour sifter a little bit, stirring constantly until blended and smooth, remove from heat.
Transfer the dough into a large bowl, let cool briefly, then enter the 2 eggs beaten eggs bit by bit, stirring constantly until blended and smooth. Add 15 grams of grated Gruyere cheese, stir well, then insert it into the pocket spray, set aside.
Meanwhile, to make the Bechamel sauce: heat 15 grams of butter / margarine over low heat, then put 30 grams of wheat flour in small increments until blended, stirring constantly, about 3 minutes, remove, let cool. Heat 250 cc of liquid milk, and enter the flour mixture had been a little bit, stirring constantly until blended and smooth, remove from heat. Enter 100 grams roughly chopped ham, Gruyere cheese grated 50 grams, 1 / 2 teaspoon salt, and 1 / 4 teaspoon pepper, stir well, then set aside. Prepare to taste cold water in a large bowl, then set aside. Mix water and a little salt to taste, cook until boiling, then spray along the dough gnocchi was approximately 2.5 cm, set aside. Cook until gnocchi rise to the surface, and cook again for 30 seconds, lift, then enter briefly into a pan of cold water, lift, dry, repeat until all the gnocchi ingredients out. Prepare the dish stand the heat, basting with a little butter, sprinkle with a little salt and pepper, then enter the quarter section bechamel sauce, smooth. Place the gnocchi on top of the sauce until blended to form a layer covering it, then pour some sauce on it, put a layer of gnocchi again, pour some sauce, repeat until all the ingredients out and cover with sauce on top. Bake in oven (160 degrees Celsius, 10 minutes), into the oven (200 degrees Celsius, 20 minutes) until cooked and lightly browned, remove from heat.
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