Recipe - Gnocchi Au Gratin

4 cup Cold mashed potatoes
1 One half cup Allpurpose flour
6 Egg yolks
2 teaspoon Salt
One fourth teaspoon Pepper
1 teaspoon Prepared mustard
12 One half ounce Shredded parmesan cheese
6 qt Hot water
1 tablespoon Salt
One half cup Butter or margarine; melted

Start heating oven to 350øF. 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 1/2qt. 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: 6315315
Posted to MCRecipe Digest by "Christopher E. Eaves" cea260@airmail.net
on Apr 01, 1998