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Ingredientes
- 10 ounce Goat cheese divided
- 4 x Egg yolks divided
- 1 c. Flour or possibly less Salt to taste Freshly-grnd black pepper to taste Lowfat milk to thin
- 6 ounce Italian bulk sausage cooked, liquid removed, and crumbled
Direcciones
- In bowl of an electric mixer combine 8 ounces of goat cheese and 3 egg yolks. Using a paddle, cream mix, adding sufficient flour, a bit at a time, to make a tight but workable dough pliable sufficient to pipe from a pastry bag; season to taste with salt and pepper.
- Transfer dough to a pastry bag fitted with a 3/4-inch tip and pipe out long cylinders onto a wax or possibly parchment paper-lined cookie sheet. Refrigeratetill hard.
- Cut each cylinder into 1-inch pcs. Lightly flour work surface and roll pcs, one at a time, over prongs of a fork, or possibly over a gnocchi dowel. Refrigerateagain.
- Preheat broiler. Lightly oil 2 individual gratin dishes or possibly 1 medium baking dish.
- Cook sausage till browned, breaking it apart with a spoon. Drain off excess fat and keep hot. Bring a large pot of salted water to a boil and boil gnocchi, testing frequently for doneness.
- In a small bowl mix together remaining cheese and egg yolk. Slowly whisk in lowfat milk till thin sufficient to pour; season with salt and pepper. Drain gnocchi and toss with sausage. Transfer gnocchi to prepared dishes; spoon egg glaze over top. Broil till golden brown-brown and bubbly. Serve directly from gratin dishes.
- This recipe yields 2 to 3 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 2 servings | |
| Calories 902 | |
| Calories from Fat 508 | 56% |
| Total Fat 57.14g | 71% |
| Saturated Fat 30.35g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 1145mg | 48% |
| Potassium 319mg | 9% |
| Total Carbs 49.51g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.43g | 1% |
| Protein 44.83g | 72% |
