1 large egg
1 cup canned evaporated milk
1/4 teaspoon hot pepper sauce
1/4 teaspoon fresh ground black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
2 teaspoons table salt,divided
1 pound packaged frozen potato gnocchi
4 tablespoons unsalted butter
1 cup shredded Fontina,Sharp Cheddar or Monterey Jack cheese (whatever is your favorite)
freshly grated nutmeg
method:
In a medium bowl,combine egg,evaporated milk,pepper sauce,black pepper,mustard mixture and 1/2 teaspoon of the salt.
In a large pot bring 6 quarts water to a boil and add 1 & 1/2 teaspoons table salt. Add frozen gnocchi and stir a few times to stop gnocchi from sticking to the bottom of the pot. As the gnocchi rise to the surface of the boiling pot remove to a colander set over a bowl.Drain water from the pot and put back on the stove over medium heat. Melt butter in pot and toss in cooked gnocchi to coat along with egg milk mixture. Cook until slightly thickened,@ 2 minutes,remove from heat and add cheese. Toss to combine and pour into a 9 X 9 inch square glass or ceramic baking dish.Top gnocchi with a sprinkle of freshly grated nutmeg.Position oven rack on upper middle setting (about 6 inches from heat source) and set oven to broil. Put baking dish with gnocchi in oven on rack until browned and bubbly,3-5 minutes. Remove from oven and serve.
Serves 2 as a main course or 4 as a side dish.
