-
1
Combine the milk, butter, a half teaspoon of salt and three or four grinds of fresh black pepper in a deep, heavy saucepan.
-
2
Have the flour ready at the side of the stove.
-
3
Bring the mixture to a boil, remove from the heat and add the flour all at once.
-
4
Stir vigorously with a wooden spoon to blend.
-
5
Return the pot to the stove over medium heat and cook, stirring constantly, until the mixture leaves the sides of the pan and forms a sleek ball, about two minutes.
-
6
Remove from the heat and let cool for five minutes.
-
7
Add the eggs, one at a time, beating vigorously with a wooden spoon after each addition.
-
8
The dough should be smooth and satiny.
-
9
Beat in the fennel seeds.
-
10
Dust a large baking sheet lightly with cornmeal.
-
11
Pinch off hazelnut-size pieces of dough, roll them into balls and then form into almond shapes.
-
12
Arrange on the baking sheet and chill for two to three hours.
-
13
For the sauce, heat the butter and oil in a medium saucepan.
-
14
Add the garlic and shallot and cook over medium-low heat until they are soft, about five minutes.
-
15
Raise the heat and add the brandy.
-
16
Cook until reduced to a glaze.
-
17
Add the wine and cook until reduced by half.
-
18
Add the cream and cook until thickened and reduced by about one-third.
-
19
The sauce can be made ahead to this point.
-
20
Cut the prosciutto into julienne strips.
-
21
Stack the basil leaves and cut crosswise into very thin julienne.
-
22
Cut the tomato in half, remove the seeds and dice the flesh.
-
23
Set aside.
-
24
To serve, bring a large pot of salted water to a rolling boil.
-
25
Lower the heat slightly and add the gnocchi in batches.
-
26
Cook seven to 10 minutes, until the gnocchi are light and floating.
-
27
Drain well.
-
28
Reheat the sauce, if necessary, and stir in the cheese.
-
29
Gently stir in the basil and tomato.
-
30
Separate the prosciutto strips and gently stir into the sauce.
-
31
Season with salt, if needed, and pepper to taste.
-
32
Very gently add the gnocchi and heat until warmed through.
-
33
Spoon the gnocchi and sauce into warmed soup bowls.
-
34
Sprinkle with additional cheese if desired, along with parsley and fresh pepper.
