Gnocchi Viennese (gnocchi souffle)

Gnocchi Viennese (gnocchi souffle)
Austrian cuisine
Gnocchi Viennese (gnocchi souffle)
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Vote)
prep time
15 min
cooking time
0 min
prep time
15 min
cooking time
0 min
  • 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
  1. 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.
  2. 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.
  3. Taste and season to taste with salt, pepper and nutmeg to taste (very important this condiment).
  4. Beat the egg whites to snow, and join them gently to the previous paste, with outflanking so not down mixing.
  5. Distribute the mixture in the molds of tarts, only halfway, spread with butter and sprinkled with flour.
  6. Cook them in hot oven, a few 20 minutes, until they reach the edge of the mould and begin to Brown.
  7. 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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