CookEat Recipe
Gnocchi Italienne
Gnocchi Italienne Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2817. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. The child prints two gills “tomato sauce” without a number. No16 is a documented editorial implementation choice for that sauce; its complete parent method and raw inputs are embedded once, and only two measured FINISHED gills are reduced for this batch. Limites : The printed flour-to-liquid relation is preserved without correction. Actual batter behaviour, cooked gnocchi count/swelling and sauce recovery remain unknown; photographed seven pieces never become the recipe yield.
Method
Steps
Step 1
Prepare FULL No 16 ONCE. Melt 57 g butter and add 113 g uncooked cured lean pork ham in small dice, TWO sliced carrots, TWO sliced onions, ONE chopped leek, TWO chopped parsley branches, ONE chopped celery branch, TWO cloves, ONE teaspoon whole black peppercorns, HALF a bay sprig, HALF a thyme sprig, ONE chopped green pepper and ONE crushed small garlic clove. Add ONE tablespoon salt and ONE SCANT tablespoon POWDERED sugar WITH these solids BEFORE browning for TWELVE minutes.
Step 2
Stir in FOUR tablespoons flour and cook FIVE minutes. Add 1900 mL plain CANNED tomatoes and 950 mL cold water. Cover and simmer gently for NINETY minutes. Pass through a sieve and then clean cheesecloth, removing all original ham, vegetable and aromatic solids. Measure only the required FINISHED sauce; raw starting liquid does not establish yield. Cool surplus promptly in shallow containers and refrigerate.
Step 3
Boil 355 mL milk,118 mL cream and 14 g butter for the FIVE-minute guide. Sift 454 g flour into a bowl and gradually stir the HOT milk mixture INTO it. Add 28 g grated Parmesan, HALF teaspoon salt and ONE saltspoon cayenne; stir TWO minutes.
Step 4
Add ONE whole egg and stir TWO minutes. Add the SEPARATE TWO additional yolks and stir TWO more minutes. Retain the source 454 g flour; no flour reduction or extra liquid is prescribed.
Step 5
Bring the SEPARATE 1893 mL water and ONE teaspoon salt to the boil. Drop the mixture by teaspoonfuls using a clean food-safe spoon; no fixed piece count is given. Boil gently for the SIX-minute guide, continuing until the egg-rich centres reach 74°C. Drain on a food-safe surface.
Step 6
Measure 237 mL actual FINISHED No 16 sauce and reduce TO HALF its observed volume. Pour OVER the cooked gnocchi, sprinkle TWO tablespoons Parmesan over, and oven-cook for the TEN-minute guide. Serve the actual resulting batch; no extra sauce batch or promised final volume.
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