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Gnocchi Freezer Recipe
2 ½ cups
milk
1 cup white cornmeal
1 tbsp butter / margarine
2 eggs, beaten
¼ tsp salt
1 tbsp butter / margarine
½ cup Parmesan cheese, grated
In medium saucepan,
heat milk until it starts to bubble. Slowly add cornmal, stirring
continuously to ensure it is completely mixed. Switch heat
to medium-high, and stir constantly for about 8 minutes, or
until very thick. This mixture will be thick enough to hold
your wooden spoot upright!
Remove saucepan
from heat and add 1 tbsp butter, beaten eggs and salt. Beat
until mixture is smooth. Spread into a greased 8x8 baking
pan (at least 2" high sides) . Allow to cool in refrigerator
for 2 hours, leaving uncovered. Once cooled, cut into 2"
squares (16 pieces total). Place in larger freezer container
(about 10x6 size), ensuring edges aren't touching. Top each
piece with a small amount of butter and then top with Parmesan
cheese. Seal and freeze.
On cooking day:
Remove from freezer while oven is preheating to 425F. Bake
uncovered 10-12 minutes. Then change the oven setting to broil,
and broil gnocchi for 2 minutes, ensuring they are no further
than 2-3" from the broiler. Serve.
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