Baked cheese gnocchi

50 servings

Ingredients

Quantity	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

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