Name: Gnocchi gratines, sauce Mornay (Semolina dumplings with cheese sauce)
Yield: For 1½ cups (3½ dL); enough for half of the gnocchi recipe
Cuisine: French
Ingredients: ½ teaspoon salt; ½ cup (45 g) plus 1 or 2 tablespoons grated Gruyère cheese; 1 cup (¼ L) milk; 1½ tablespoons all-purpose flour; 1 or 2 tablespoons heavy cream, if needed; A few grains of freshly grated nutmeg; 1 tablespoon (15 g) butter; Freshly ground pepper

Preparation info

For
1½ cups
; enough for half of the gnocchi recipe

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Any leftover gnocchi are delicious reheated with a rich tomato sauce, such as the one, or with the sauce Mornay that follows. Either sauce will help keep the dumplings moist during reheating.

Ingredients

1 tablespoon (15 g) butter
1½ tablespoons all-purpose flour

Method

In a saucepan melt the butter over medium heat, stir in the flour, and cook for 1 to 2 minutes. Whisk in the milk all at once, along with the seasonings, and continue whisking until the sauce thickens and is smooth. Off heat stir in ½ cup (45