1 1/2 cups all-purpose flour
1 cup unsalted butter, softened
4 cups milk
6 large egg yolks
150g grated Parmesan cheese
220g Catupiry cheese
1 cup heavy cream
1/2 cup unsalted butter, melted
7 large egg whites beaten until stiff
For the Hollandaise Sauce:
1/2 cup unsalted butter, softened
6 large egg yolks
1/4 cup water
For the Béchamel Sauce:
2 tablespoons (2 1/2 teaspoons) unsalted butter or margarine
2 tablespoons all-purpose flour
1 pinch of salt
1 cup milk
1 1/2 cups all-purpose flour
1 cup unsalted butter, softened
4 cups milk
6 large egg yolks
150g grated Parmesan cheese
220g Catupiry cheese
1 cup heavy cream
1/2 cup unsalted butter, melted
7 large egg whites beaten until stiff
For the Hollandaise Sauce:
1/2 cup unsalted butter, softened
6 large egg yolks
1/4 cup water
For the Béchamel Sauce:
2 tablespoons (2 1/2 teaspoons) unsalted butter or margarine
2 tablespoons all-purpose flour
1 pinch of salt
1 cup milk
Melt the butter and flour in a saucepan over low heat, stirring until the butter is melted
Add the milk to the egg yolks, whisking slowly until a thick paste forms
Add the egg yolks, mix well, and add the cheese and heavy cream
Prepare the Hollandaise Sauce: Whisk together the egg yolks and water in a saucepan over low heat until stiff peaks form
Remove from heat and add the melted butter
Mix well
Remove from heat and combine with the previous mixture
Add the softened butter and mix well
Pour into prepared molds and bake in a water bath at 375°F (190°C) until the gnocchi are puffed and golden
Remove from oven, let cool, and unmold
Prepare the Béchamel Sauce: Melt the butter or margarine over low heat
Add the flour and salt, whisking well
Gradually add the milk, whisking constantly until the sauce thickens and bubbles
To serve, arrange the gnocchi in a baking dish with a little heavy cream at the bottom and top with the Béchamel Sauce
Sprinkle with grated Parmesan cheese and bake at 375°F (190°C) until golden brown
Serve hot and enjoy!
