Gnocchi au gratin

Yield: 12 servings

Measure Ingredient
4 cups Cold mashed potatoes
1½ cup All-purpose flour
6 \N 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 --
\N \N Melted

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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