Baked Goat Cheese Gnocchi Recipe

• 10 ounce Goat cheese divided
• 4 x Egg yolks divided
• 1 c. Flour or possibly less Salt to taste Freshly-grnd black pepper to taste Lowfat milk to thin
• 6 ounce Italian bulk sausage cooked, liquid removed, and crumbled

1. In bowl of an electric mixer combine 8 ounces of goat cheese and 3 egg yolks.
2. Using a paddle, cream mix, adding sufficient flour, a bit at a time, to make a tight but workable dough pliable sufficient to pipe from a pastry bag; season to taste with salt and pepper.
3. Transfer dough to a pastry bag fitted with a 3/4-inch tip and pipe out long cylinders onto a wax or possibly parchment paper-lined cookie sheet.
4. Refrigeratetill hard.
5. Cut each cylinder into 1-inch pcs.
6. Lightly flour work surface and roll pcs, one at a time, over prongs of a fork, or possibly over a gnocchi dowel.
7. Refrigerateagain.
8. Preheat broiler.
9. Lightly oil 2 individual gratin dishes or possibly 1 medium baking dish.
10. Cook sausage till browned, breaking it apart with a spoon.
11. Drain off excess fat and keep hot.
12. Bring a large pot of salted water to a boil and boil gnocchi, testing frequently for doneness.
13. In a small bowl mix together remaining cheese and egg yolk.
14. Slowly whisk in lowfat milk till thin sufficient to pour; season with salt and pepper.
15. Drain gnocchi and toss with sausage.
16. Transfer gnocchi to prepared dishes; spoon egg glaze over top.
17. Broil till golden brown-brown and bubbly.
18. Serve directly from gratin dishes.
19. This recipe yields 2 to 3 servings.

egg yolks, flour, italian bulk sausage

Taken from cookeatshare.com/recipes/baked-goat-cheese-gnocchi-74778 (may not work)