My finished dish
As I said, I froze my Gnocchi already prepared to be put in the oven. We ate it tonight for dinner and it was pretty good. I am not sure whether freezing it changed the texture, but it was a little softer and not as chewy as I thought it would be. I'm not sure I would make this again. I think I like good old American Macaroni and Cheese better!
This recipe can be found in Dorie Greenspans new book 'Around my French Table'.
|Flour ready to be put into the butter mixture|
|Dough before the eggs are added|
|Adding the eggs|
|Dough after eggs have been beaten in|
|Gnocchi just out of water|
|Gnocchi simmering in water|
|Putting the dish together|
|Gnocchi with béchamel sauce|
Ready for oven or in my case for the freezer.