GNOCCHI PARMESAN WITH TOMATO COULIS

Steps:

• Because you will need to cook the gnocchi quickly once the batter is ready, do the following before you begin the preparation. Bring a large stockpot of salted water to a boil and reduce to a simmer. Have a large bowl of iced water nearby.
• Combine milk, butter, and 1/2 teaspoon salt in a medium-heavy saucepan. Bring to a boil over high heat. Add flour and stir vigorously with a wooden spoon until mixture is nearly solid, about 2 minutes. The batter should be the consistency of mashed potatoes and should clear the sides of the pan to form a ball. Remove from heat.
• Transfer to a large bowl and add eggs, one at a time, beating well after each addition. (An electric mixer is fine for this.) The batter should be very thick, shiny, and smooth. Fill a pastry bag, fitted with a large plain tip #8, with batter.
• Holding pastry bag over simmering water, gently squeeze out dough, slicing into 1-inch lengths with a paring knife.
• Working in 4 batches of about 20 pieces, cook gnocchi at a slow simmer, stirring occasionally, until they start to puff, about 5 minutes. They should resemble floating corks. To test for doneness, remove a dumpling and cut in half. The center should have tiny bubbles. With a slotted spoon, transfer gnocchi to the bowl if iced water to cool. Drain well in a colander. At this stage, you can store gnocchi in refrigerator up to 2 days.
• Preheat oven to 450 degrees F.
• Bring Tomato Coulis and cream to a boil in a large ovenproof skillet or casserole. Add Parmesan, salt, pepper, and gnocchi. Return to a boil, sprinkle with cheese and transfer to oven. Bake until sauce is thick and bubbly and a slight crust forms on top, about 7 minutes. Garnish with chopped chives and serve immediately.
• Melt 2 tablespoons butter in a medium skillet over low heat. Cook onion, mushrooms, shallot, leek, and salt until soft, about 7 minutes. Add brandy and 1/4 cup Madeira. Turn heat to high and light alcohol with a match. Cook over high heat until liquid is reduced by half.
• Add chicken stock, tomatoes, thyme, and bay leaf. Reduce the heat to low and simmer, uncovered, for 20 minutes. Puree in a food processor or blender and strain.
• Return to pan and place over medium heat. Whisk in remaining tablespoon butter, broken in small pieces, and remaining tablespoon Madeira. Season with salt and pepper to taste and serve.