Featured Cookbook

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1. Eggplant Stacks with Three Cheeses

2. Cornmeal Dumplings Baked with Parmesan

Book Description

There is an old quip that declares, "Those who can, do. Those who can't, teach." If there is anyone who shatters that myth, it is world-renowned chef and compelling teacher, Anne Willan. Founder of La Varenne Cooking School, former president of the International Association of Culinary Professionals and award-winning author, Willan has been tempting appetites and passing on her knowledge to devoted students on three continents for more than 30 years.

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Anne Willan's Cook It Right: Achieve Perfection With Every Dish You Cook

Authors: Anne Willan

Date: April 1998

ISBN: 0895779323

Publisher: Reader's Digest Association

Hardcover

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These simple gnocchi are made with polenta that is left to set, then cut in shapes. Rounds are traditional, but squares are more economical. Coarse yellow cornmeal or semolina may be used for the polenta. In Italy, the polenta for gnocchi is flavored only with Parmesan, but I've found Dijon-style mustard picks up the taste.

Serves 4-6

• 3 tablespoons butter, melted

• 1 quart milk, more if needed

• 1 onion, spiked with a clove

• bay leaf

• 1 teaspoon peppercorns

• pinch of grated nutmeg

• salt and pepper

• 1 cup coarse yellow cornmeal or semolina

• 3 egg yolks

• 1 teaspoon Dijon-style mustard, more to taste

• 1 cup grated Parmesan cheese

• 2-inch cookie cutter or glass tumbler

1. Thickly butter a baking sheet. In a saucepan, heat the milk with the onion, bay leaf, peppercorns, nutmeg, and a little salt. Cover, bring just to a boil and leave to infuse over low heat, 10-15 minutes. Strain and return the milk to a saucepan.

2. Gradually whisk the cornmeal or semolina into the hot milk. Bring to a boil and simmer, whisking constantly to prevent lumps, until the mixture is thick enough to pull from sides of pan, 8-10 minutes.

3. Remove the pan from the heat and beat in the egg yolks one at a time - they will cook and thicken slightly. Stir in the mustard and half the cheese and taste for seasoning - the polenta should be highly seasoned.

4. Spread the polenta to form a 3/8-inch layer on the prepared baking sheet. Brush with the melted butter and chill until set, 1-2 hours. Preheat the oven to 450 degrees F.

5. When the mixture is set, use the cookie cutter or glass to cut out 2-inch squares. Overlap the shapes in the baking dish and sprinkle with the remaining cheese. Bake the gnocchi in the heated oven until very hot and browned, 5-10 minutes. Serve at once.

More From This Book:

1. Eggplant Stacks with Three Cheeses

2. Cornmeal Dumplings Baked with Parmesan

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