Since I may be away a while I might as well leave you with my Cream Cheese and Chive Gnocchi with Parmesan Cream Sauce, and a few pic of my Christmas decorations.
I wanted to try and come up with my own gnocchi and played around with this one.
This gnocchi came out a bit heavier than others because of the cream cheese, but hubby and I like it.
Merry Christmas from our home to yours. Ho Ho Ho and have a great holiday.
Cream Cheese and Chive Gnocchi with Parmesan Cream Sauce
4 each potatoes — peeled and diced
4 ounces cream cheese
1 tablespoon butter
1/2 cup flour
2 tablespoons chopped chives
salt and pepper — to taste
— SAUCE
2 tablespoons butter
1/4 cup cream
1/2 cup milk
3 tablespoons flour
1/4 cup parmesan cheese
salt and pepper — to taste
— GARNISH
chopped chives
Serves 6
Cook the diced potato in salted boiling water to tender.
Drain well and mash with the cream cheese, butter and chives. Salt and pepper to taste.
Add flour a small amount at a time to make a workable dough. You may not use all flour but save it for your work surface. You want to use as little flour as possible yet still maintain a workable dough.
Cut dough into 4 parts and roll into ropes on a floured workspace. Cut ropes in 1″ sections and roll under the tines of a fork to make a decorative surface.
Bring a large pot of water to boiling and add the sections in the water, boil 5 minutes or until the gnocchi begin to float. Remove from water draining well.
For Sauce- Melt butter in a saucepan then add flour, cream and milk to make a white sauce. When thickened add parmesan, salt and pepper to taste and pour over warm gnocchi. Garnish with chives. Serve immediately.