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OCTOBER 29, 2015 | The Jewish Home
In The K
tchen
Gnocchi with White Sauce By Naomi Nachman
This past weekend, my daughter Leora asked me to make her gnocchi with a white (b�chamel) sauce. She had eaten it at a restaurant a while back and really wanted it again. We tried our hand at coming up with our own simple but delicious version of the dish. White sauce is usually made with heavy cream. In our version, we cut the calories in half by using 2% milk without cutting the flavor.
Ingredients ◦ 1 package Tuscanini gnocchi prepared according to package directions ◦ 2 tablespoons butter ◦ 2 tablespoons flour ◦ 2 cubes frozen garlic ◦ 1 cup milk ◦ Kosher salt, to taste ◦ Ground black pepper, to taste
Preparation
1. Melt butter in a large sauté pan on medium heat. 2. Add flour and mix well for 1 minute (clumping is normal). 3. Add garlic and mix well, then slowly add in the milk while continuously stirring the sauce. The clumps will thin out and the sauce will thicken as the
milk gets closer to boiling point. Add salt to taste. Then add in the gnocchi and garnish with crushed black pepper before serving.
Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.
