Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Béchamel sauce
Gnocchi dough
Gnocchi
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
Béchamel sauce
Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Pour in all of the milk at once, bring to the boil while stirring, reduce the heat, add the cheese, season, simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Spread approx. 4 tbsp of béchamel sauce over the bottom of the prepared baking dish.
Gnocchi dough
Bring the water, butter and salt to the boil, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the dough hook on a mixer, gradually mix in the eggs; the dough should be soft but not runny. Stir in the cheese, season. Allow the dough to cool slightly, transfer to a piping bag.
Gnocchi
Cut the tip off the piping bag. Pipe the dough (approx. 2 cm long) into the boiling salted water in batches, cut with scissors or a knife, cook the gnocchi until they float to the surface. Remove the gnocchi with a slotted spoon, drain, place in the baking dish. Pour the remaining béchamel sauce over the gnocchi. Top with parmesan and butter.
Bake
Approx. 20 mins. in the centre of an oven preheated to 190 °C.
| Tip: | Garnish with two sprigs of parsley, roughly chopped. |
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