Gnocchi au gratin
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cold mashed potatoes |
| 1½ | cup | All-purpose flour |
| 6 | Egg yolks | |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Prepared mustard |
| 12½ | ounce | Shredded Parmesan cheese |
| 6 | quarts | Hot water |
| 1 | tablespoon | Salt |
| ½ | cup | Butter or margarine -- |
| Melted | ||
Directions
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
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