| 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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