Baked cheese gnocchi

Yield: 50 servings

Measure Ingredient
3 quarts Water
9 cups Milk
2 tablespoons Kosher salt
1 teaspoon Freshly grated nutmeg
6 cups Yellow cornmeal
1 cup Unsalted butter
3 cups Parmesan cheese
¾ cup Cooked bacon
¾ cup Parsley
⅓ cup Scallions
18 Egg
1 tablespoon Freshly ground white pepper
9 cups Swiss cheese
1 cup Olive oil
1 tablespoon Ground cinnamon

COMBINE WATER, MILK, SALT, AND NUTMEG IN A SAUCEPOT, OVER A MODERATE FLAME REDUCE HEAT VERY SLOWLY STIR IN CORNMEAL, AND CONTINUE TO STIR UNTIL THICKENED REMOVE FROM HEAT STIR IN BUTTER, PARMESAN, BACON, PARSLEY, SCALLIONS, EGGS, AND BLACK PEPPER-MIX WELL POUR INTO A SHEET PAN, TO A THICKNESS OF ¼-INCH CUT INTO 2-INCH ROUNDS WITH A BISCUIT CUTTER REMOVE ROUNDS TO A BUTTERED SHEET PAN TOP EACH ROUND WITH 1 TABLESPOON OF GRATED SWISS CHEESE DRIZZLE LIGHTLY WITH OLIVE OIL BAKE @ 350 DEGREES UNTIL CRISP AND GOLDEN GARNISH WITH GROUND CINNAMON SERVE HOT Submitted By DAN KLEPACH On 08-20-95

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