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Gnocchi au Gratin

Name: Gnocchi au Gratin
Yield: 3 servings
Cuisine: Italian
Ingredients: one pint of milk; a pinch of salt; a little nutmeg; four oz. of butter; two-thirds lb. of flour; six eggs; four oz. of grated Parmesan

From A guide to modern cookery, 1909

Serves 3

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 385. The excerpt below is the record exactly as published.

GNOCHI AU GRATIN ¢ b Prepare a ‘‘ pate 4 choux’”’ after recipe No. 2374, from the following ingredients :—one pint of milk, a pinch of salt, and a little nutmeg, four oz. of butter, two-thirds lb. of flour, and six eggs. When the paste is ready, combine with it four oz. of grated Parmesan

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