Gnocchi au Gratin

Course : Vegetables
Serves: 12
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4 cup cold mashed potatoes
1 1/2 cup all-purpose flour
6 large egg yolks
2 Teaspoon salt
1/4 Teaspoon pepper
1 Teaspoon prepared mustard
12 1/2 Ounces shredded Parmesan cheese
6 quart hot water
1 Tablespoon salt
1/2 cup butter or margarine -- melted

Preparation / 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 No. 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.

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