Gnocchi Souffles Recipe
- 1 cup all-purpose flour, sifted
- 3/4 cup plus 2 tablespoons whole milk
- 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
- 2 ounces finely grated Parmigiano-Reggiano (1 cup)
- 3/4 teaspoon salt
- 1/8 teaspoon freshly grated nutmeg
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 pound chilled Bra Tenero cheese (not Bra Duro), thinly sliced (preferably with a cheese plane)
- 10 grams fresh white truffle (1/3 ounces; optional)
- Special equipment: a pastry bag fitted with a 1/2-inch plain tip; 8 (1/3-cup) individual shallow gratin dishes (3 oz); a truffle slicer or a Japanese Benriner (optional)
- Sift flour into a bowl. Bring milk and butter just to a boil in a 3-quart heavy saucepan, stirring until butter is melted. Reduce heat, then, when mixture is at a simmer, add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, 1 to 2 minutes. Remove from heat and stir in Parmigiano-Reggiano, salt, and nutmeg. Add eggs 1 at a time, stirring vigorously after each addition until mixture is smooth. Transfer dough to pastry bag.
- Put oven rack in middle position and preheat oven to 375°F.
- Working in batches of about 20, pipe 1/2-inch lengths of dough directly into a 6- to 8-quart pot of boiling salted water , using a paring knife to cut off dough at tip. Simmer gnocchi until they rise to surface, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. When all gnocchi are cooked and cooled, drain well in a colander.
- Divide cream among gratin dishes, then arrange gnocchi in 1 layer over cream and cover with Bra Tenero slices. Arrange dishes in a shallow baking pan and bake until golden and bubbling, 18 to 20 minutes.
- While gnocchi soufflés bake, shave truffle (if using) into very thin slices with slicer.
- Scatter truffle over baked gnocchi soufflés and serve immediately.
- Available at some cheese shops and by mail order from Artisinal Cheese Center (877-797-1200; ).
