Gnocchi a l'Italienne — Gnocchi, Italian Style

Ingredients

• 2 gills of water
• 1 ounce of butter
• 4 ounces of sifted flour
• 3 large baked potatoes
• 3 ounces of grated Parmesan cheese
• 3 or 4 eggs
• salt, pepper and grated nutmeg

Method

1. 1

   In a pan, bring water and butter to a boil, add flour, and stir until the paste detaches from the sides.

2. 2

   Mix in the pulp of baked potatoes, Parmesan cheese, and eggs.

3. 3

   Roll into small balls and cook in salted water for 10-12 minutes.

4. 4

   Drain, layer on a dish, sprinkle with Parmesan, pour over heated butter, and serve.

Nutrition per serving

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 27. The excerpt below is the record exactly as published.

Gnocchi a lTtalienne — GifoccHi, Italian Style. Put in a pan 2 gills of water and i ounce of butter ; when boiling, add 4 ounces of sifted flour ; stir with a wooden spoon until the paste detaches from the sides of the pan, then put into a basin; add the pulp of 3 69 large baked potatoes (rubbed through a fine sieve), 3 ounces of grated Parmesan cheese and 3 or 4 eggs (one after the other). Season with salt, pepper and grated nutmeg

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