Gnocchi a l'Italienne

Ingredients

• one cupful of milk
• one cupful of water
• one tablespoonful of butter
• one half teaspoonful of salt
• a dash of paprika
• a cupful of hominy
• a tablespoonful of grated cheese

Method

1. 1

   Boil milk, water, butter, salt, and paprika.

2. 2

   Add hominy and stir until thickened.

3. 3

   Cook in a double boiler until soft, then cool and cut into rounds.

4. 4

   Bake with butter and cheese until browned.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 41. The excerpt below is the record exactly as published.

GNOCCHI A L'lTALIENNE Put into a saucepan one cupful of milk, one cupful of water, one tablespoonful of butter, one half teaspoonful of salt, and a dash of paprika. When this boils add a cupful of hominy and stir until it is thickened a little, then set the saucepan into a second one containing hot water and con- tinue cooking until the hominy is soft. Add a little more hot water if the mixture gets dry before the hominy is cooked. Take it off the fire, add a tablespoonful of grated cheese

Cook this with the app: pantry check, scaling, and the assistant.