| 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°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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