Gnocchi Viennese (gnocchi souffle)
Gnocchi Viennese (gnocchi souffle)
2018-07-31 19:06:38
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prep time
cooking time
Ingredients
- 100 GR. butter
- 4 tablespoons flour
- 1 Cup cold milk
- 4 egg yolks
- 3/4 grated cheese (Parmesan or reggianito)
- Salt and pepper to taste
- Nutmeg to taste
- 4 clear
- Tomato sauce or the like
- Grated cheese
- 30 moulds for metal tarts, of 5 cm. by 2 depth
Instructions
- Melt the butter over low heat and stir in the flour to a smooth paste. Add blow cold milk and stir continuously with wire whisk, integrates up to flour.
- Continue stirring over heat until everything is type glob. Add to egg yolks 1 for the time, beating well every time. Fold in the grated cheese and mix very well.
- Taste and season to taste with salt, pepper and nutmeg to taste (very important this condiment).
- Beat the egg whites to snow, and join them gently to the previous paste, with outflanking so not down mixing.
- Distribute the mixture in the molds of tarts, only halfway, spread with butter and sprinkled with flour.
- Cook them in hot oven, a few 20 minutes, until they reach the edge of the mould and begin to Brown.
- Pour hot ketchup or which you want to. Unmolding there the gnocchi souffle, eat hot and sprinkle with grating cheese.
Recipes easy to https://recetasdecocinafaciles.NET /
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