Receta Baked Goat Cheese Gnocchi
by Global Cookbook

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	Raciónes: 2

Ingredientes

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

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.