Name: Gnocchi Au Gratin
Ingredients: 4 c Cold mashed potatoes; 1 1/2 c All-purpose flour; 6 Egg yolks; 2 ts Salt; 1/4 ts Pepper; 1 ts Prepared mustard; 12 1/2 oz Shredded parmesan cheese; 6 qt Hot water; 1 tb Salt; 1/2 c Butter or margarine; melted

Perhaps one reason for the general failure of personal resolutions is our haste in making them. If we were to take some time to think, study, and pray before we hurry into another exercise in futility, maybe we would actually experience success. God promises that His people will ultimately be successful, not necessarily in worldly or vain pursuits, but in our pursuit of holiness. He has told us that we are being sanctified – we are being made like Christ (Rom. 8:29). But we also know that the main tool in our sanctification is not our own personal resolve, but rather God working in us through His Word (John 17:17). If the Bible is God's best tool, we should make it ours as well.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Vegetables	12	Servings

INGREDIENTS

4	c	Cold mashed potatoes
1 1/2	c	All-purpose flour
6		Egg yolks
2	ts	Salt
1/4	ts	Pepper
1	ts	Prepared mustard
12 1/2	oz	Shredded parmesan cheese
6	qt	Hot water
1	tb	Salt
1/2	c	Butter or margarine; melted

INSTRUCTIONS

Start heating oven to 350&deg;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
Posted to MC-Recipe Digest by "Christopher E. Eaves" <cea260@airmail.net>
on Apr 01, 1998

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