Gnocchi Au Gratin Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
4 cup: Cold mashed potatoes,
1 1/2 cup: All-purpose flour,
6: Egg yolks,
2 tsp: Salt,
1/4 tsp: Pepper,
1 tsp: Prepared mustard,
12 1/2 ounce: Shredded Parmesan cheese,
6 quart: Hot water,
1 tbsp: Salt,
1/2 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 3/4"
;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 1
1/2-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 :
Source from luhu.jp
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 3/4"
;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 1
1/2-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 :
Source from luhu.jp