GNOCCHI

By Vanetta

Ingredients

• 1/2 c. butter
• Salt
• 1 c. flour
• 4 eggs
• 1/4 c. grated parmesan cheese
• 1 tsp. dry mustard
• 3 tbsp. grated parmesan cheese

Preparation

Step 1

In medium saucepan, combine 1 c. water, ½ c. butter, 1 tsp. salt; bring to boil. Remove from heat. Beat in flour. Over low heat, beat mixture until it leaves side of pan and forms a ball, 1-2 min. Remove from heat. Add eggs, one at a time, beating with electric mixer or wooden spoon after each addition. Beat well after each addition. Continue beating until dough is shiny and satiny and breaks in strands. Stir in ¼ c. cheese and the mustard. In another saucepan, bring 2 qts. water with 1 tbsp. salt to boiling. Reduce heat; water should simmer. Turn gnocchi dough into large pastry bag with #6 rosette tip. Pipe a stream into simmering water, cutting with scissors into 1” lengths. Cook a fourth of dough at a time. Simmer, uncovered, 4-5 min, until gnocchi are firm and rise to surface. Remove with slotted spoon, drain well on paper towels. Repeat with rest of dough.