New York City Chefs Daily Recipe for 8/01/2001 : Recipe for Gnocchi
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Gnocchi, Dumplings recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 8/01/2001 : Recipe for Gnocchi

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"As we graze it grows"

1 can (10 3/4 ounces) condensed chicken broth
3/4 cup milk
1/8 teaspoon ground nutmeg
2/3 cup cream of wheat cereal
1 cup freshly grated Romano cheese
2 eggs, slightly beaten
4 tablespoons butter or margarine

Combine broth, milk and nutmeg in saucepan;  bring to a boil.  Gradually add cereal, stirring constantly.  Reduce heat and cook mixture over low heat 10 minutes, or until very thick.  Stir often.  Add 1/2 cup cheese, eggs, and 1 tablespoon butter, stirring vigorously until well blended.  Spread in buttered 2 quart shallow 12 x 8 x 2 inch baking dish or spread 1/2 inch thick on buttered cookie sheet;  chill 1 hour or more.  Cut into 2 inch circles, dipping cutter into cold water.  Arrange circles overlapping in buttered 10 inch pie plate. Melt remaining butter and pour over gnocchi.  Sprinkle with remaining cheese.  Broil 4 inches from heat source, or until lightly browned. 

Note to preserve the flavor of these tender little dumplings they should be cooked soon after preparation.  They can be served with tomato sauce.
Makes 4 servings.
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