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1
Because you will need to cook the gnocchi quickly once the batter is ready, do the following before you begin the preparation.
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2
Bring a large stockpot of salted water to a boil and reduce to a simmer.
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3
Have a large bowl of iced water nearby.
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4
Combine milk, butter, and 1/2 teaspoon salt in a medium-heavy saucepan.
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5
Bring to a boil over high heat.
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6
Add flour and stir vigorously with a wooden spoon until mixture is nearly solid, about 2 minutes.
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7
The batter should be the consistency of mashed potatoes and should clear the sides of the pan to form a ball.
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8
Remove from heat.
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9
Transfer to a large bowl and add eggs, one at a time, beating well after each addition.
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10
(An electric mixer is fine for this.)
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11
The batter should be very thick, shiny, and smooth.
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12
Fill a pastry bag, fitted with a large plain tip #8, with batter.
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13
Holding pastry bag over simmering water, gently squeeze out dough, slicing into 1-inch lengths with a paring knife.
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14
Working in 4 batches of about 20 pieces, cook gnocchi at a slow simmer, stirring occasionally, until they start to puff, about 5 minutes.
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15
They should resemble floating corks.
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16
To test for doneness, remove a dumpling and cut in half.
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17
The center should have tiny bubbles.
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18
With a slotted spoon, transfer gnocchi to the bowl if iced water to cool.
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19
Drain well in a colander.
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20
At this stage, you can store gnocchi in refrigerator up to 2 days.
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21
Preheat oven to 450 degrees F.
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22
Bring Tomato Coulis and cream to a boil in a large ovenproof skillet or casserole.
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23
Add Parmesan, salt, pepper, and gnocchi.
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24
Return to a boil, sprinkle with cheese and transfer to oven.
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25
Bake until sauce is thick and bubbly and a slight crust forms on top, about 7 minutes.
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26
Garnish with chopped chives and serve immediately.
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27
Melt 2 tablespoons butter in a medium skillet over low heat.
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28
Cook onion, mushrooms, shallot, leek, and salt until soft, about 7 minutes.
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29
Add brandy and 1/4 cup Madeira.
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30
Turn heat to high and light alcohol with a match.
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31
Cook over high heat until liquid is reduced by half.
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32
Add chicken stock, tomatoes, thyme, and bay leaf.
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33
Reduce the heat to low and simmer, uncovered, for 20 minutes.
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34
Puree in a food processor or blender and strain.
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35
Return to pan and place over medium heat.
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36
Whisk in remaining tablespoon butter, broken in small pieces, and remaining tablespoon Madeira.
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37
Season with salt and pepper to taste and serve.
