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Vegetable lasagne

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves 8

2 cups milk
4 ounces butter
8 ounces all purpose flour
7 medium eggs
1/2 teaspoon salt
2 ounces grated Swiss cheese
1 double recipe cream sauce
4 ounces grated Swiss cheese

Preheat oven to 350 degrees.
In a medium saucepan, boil the milk with the butter. Remove from heat then add the flour all at once stirring continuously.
Mix in the eggs one at the time.
Stir in the salt and cheese.
In a large saucepan, boil 2 quarts of salted water. Spoon the mixture in a pastry bag fitted with a large plain pastry tip. Squeeze the mixture out and as it comes out, use a small knife to cut into small pieces and drop in boiling water.
Cook for 2 minutes. Transfer to cold water and drain when completely cold.
Spread the gnocchi in one layer in a large baking dish. Pour the warm cream sauce over.
Sprinkle with cheese. Brown in oven until golden brown and bubbly.

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