Baked cheese gnocchi
50 servings
Ingredients
| Quantity | 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 |
Directions
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