Yield: 12 servings
|4 cups||Cold mashed potatoes|
|1½ cup||All-purpose flour|
|6 \N||Egg yolks|
|1 teaspoon||Prepared mustard|
|12½ ounce||Shredded Parmesan cheese|
|6 quarts||Hot water|
|½ cup||Butter or margarine --|
Start heating oven to 350°F. In a large bowl, combine mashed potatoes, flour, egg yolks, 2 tsp salt, pepper, mustard and 10 ozs shredded cheese. Meanwhile, in a large kettle, bring the hot water to a slow boil; add 1 tbs salt. In large pastry bag, with large plain tube #8 in place, put some of potato mixture. Holding bag over simmering water, force contents through tube, snipping it into ¾" ;pieces of gnocchi with scissors. Cook gnocchi gently until they rise to surface, when they will be done. As gnocchi rise, remove at once with a slotted spoon; drain well on paper towels; place in buttered 1½-qt. shallow casserole; keep warm in oven. Repeat snipping, cooking, draining, and warming remaining dough until all is used up.
Remove casserole from oven; turn broiler to Broil; pour butter over gnocchi, and sprinkle with remaining shredded cheese. Broil till golden - about 5 minutes.
Source: Good Housekeeping Cookbook; edited by Dorothy B. Marsh; published
by Harcourt, Brace & World, Inc.; 1963 Library of Congress Catalog Card Number: 63-15315
Recipe By :