Baked Goat Cheese Gnocchi

• 10 ounces goat cheese, divided
• 4 egg yolks, divided
• Up to 1 cup flour
• Salt and pepper
• Milk, to thin
• 6 ounces Italian bulk sausage, cooked, drained and crumbled

1. In bowl of an electric mixer combine 8 ounces of goat cheese and 3 egg yolks.
2. Using a paddle, cream mixture, adding enough flour, a bit at a time, to make a tight but workable dough pliable enough 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 parchment paper-linedcookie sheet.
4. Chill until firm.
5. Cut each cylinder into 1-inch pieces.
6. Lightly flour work surface and roll pieces, one at a time, over prongs of a fork, or over a gnocchi dowel.
7. Chill again.
8. Preheat broiler.
9. Lightly oil 2 individual gratin dishes or 1 medium baking dish.
10. Cook sausage until browned, breaking it apart with a spoon.
11. Drain off excess fat and keep warm.
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 milk until thin enough 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 until golden brown and bubbly.
18. Serve directly from gratin dishes.

goat cheese, egg yolks, flour, salt, milk, italian bulk sausage

Taken from www.foodnetwork.com/recipes/emeril-lagasse/baked-goat-cheese-gnocchi-recipe.html (may not work)