For the dough
1 cup of water
1 pinch of salt
1/3 cup of butter
1 1/3 cups of all-purpose flour
4 eggs
For the white sauce
3 tablespoons of butter
1 chopped onion
1/3 cup of all-purpose flour
1 1/2 cups of milk
3/4 cup of chicken broth
1/4 cup of grated Parmesan cheese
White pepper to taste
1 pinch of nutmeg
To dust
1/4 cup of grated Parmesan cheese
For the dough
1 cup of water
1 pinch of salt
1/3 cup of butter
1 1/3 cups of all-purpose flour
4 eggs
For the white sauce
3 tablespoons of butter
1 chopped onion
1/3 cup of all-purpose flour
1 1/2 cups of milk
3/4 cup of chicken broth
1/4 cup of grated Parmesan cheese
White pepper to taste
1 pinch of nutmeg
To dust
1/4 cup of grated Parmesan cheese
Bring the water to a boil with the salt and butter
When boiling, add the flour gradually
Mix well, making circular motions until a ball forms at the bottom of the pot
Remove from heat and, when lukewarm, add the eggs one by one, stirring constantly until a soft dough forms
Ladle the dough into hot water in small portions, without stirring
Cook uncovered, removing the nhoques as they rise to the surface with a skimmer
Place in a greased dish and reserve
Prepare the white sauce: melt the butter in a pan
Add the onion and cook until golden brown
Add the flour and stir well
When the mixture starts to thicken, remove from heat and gradually add 3/4 cup of milk and chicken broth
Mix well
Return the pan to the heat and cook, stirring constantly, until boiling and thickened
Add the remaining milk and grated Parmesan cheese
Season with white pepper and nutmeg
Cook for 15 minutes, stirring occasionally
Cover the nhoque with the prepared sauce and dust with grated Parmesan cheese
Bake in a preheated oven (400°F) for 15 minutes, or until heated through
Serve in 4 portions
Total calories: 2,406
Obs.: Serve as an accompaniment to grilled steak or roasted meats.
