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1
In bowl of an electric mixer combine 8 ounces of goat cheese and 3 egg yolks.
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2
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.
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3
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.
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4
Refrigeratetill hard.
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5
Cut each cylinder into 1-inch pcs.
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6
Lightly flour work surface and roll pcs, one at a time, over prongs of a fork, or possibly over a gnocchi dowel.
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7
Refrigerateagain.
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8
Preheat broiler.
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9
Lightly oil 2 individual gratin dishes or possibly 1 medium baking dish.
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10
Cook sausage till browned, breaking it apart with a spoon.
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11
Drain off excess fat and keep hot.
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12
Bring a large pot of salted water to a boil and boil gnocchi, testing frequently for doneness.
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13
In a small bowl mix together remaining cheese and egg yolk.
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14
Slowly whisk in lowfat milk till thin sufficient to pour; season with salt and pepper.
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15
Drain gnocchi and toss with sausage.
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16
Transfer gnocchi to prepared dishes; spoon egg glaze over top.
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17
Broil till golden brown-brown and bubbly.
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18
Serve directly from gratin dishes.
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19
This recipe yields 2 to 3 servings.
