Gnocchi

Ingredients

• a glassful of flour
• three whole eggs
• two yolks of eggs
• a tablespoonful of sugar
• a glass of milk
• a little piece of butter
• a pinch of grated orange-zest
• three tablespoonfuls of breadcrumbs

Method

1. 1

   Combine flour, eggs, yolks, salt, and sugar in a stewpan.

2. 2

   Dilute with milk, thicken over moderate heat, then add butter and continue cooking.

3. 3

   Form into balls, boil in water, drain, layer with breadcrumbs, and serve with clarified butter.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 163. The excerpt below is the record exactly as published.

e tablespoonful of asparagus tops, six Brussels sprouts, and a piece of cut-up cauliflower the size of an egg. Boil all together for fifteen minutes, or till the sauce is quite thick, and serve, after seasoning, with half a tablespoonful of salt and pepper. Insalata. (Salad). Pare well a good-sized carrot and a good-sized turnip ; cut them with a vegetable scoop, and cook separately in salted water, the carrot fifteen minutes and the turnip ten. Drain and cool, then place them in a salad-bowl in a pile. Cut two good-sized truffles and six mush- rooms into julienne-shaped pieces, also the breast of a cooked medium-sized chicken cut lengthwise. Cover the vegetables with a cluster of the truffles, the same of the mushrooms, and repeat with the chicken, keeping each article separate ; form a small cavity in the centre of the dome, pour into it a dressing made of one teaspoonful of anchovy sauce and one tablespoonful each of vinegar and sweet oil ; season with one pinch of salt and a half-pinch of pepper. Cover the cavity with a piece of cooked cauli- flower or Brussels sprouts, or, in default of both, cooked asparagus tops ; mix well, and serve. Gnocchi. (Sweet Quenelles) . Put a glassful of flour into a stewpan ; add three whole eggs, two yolks of eggs, a little salt, and a tablespoonful 404 ITALY of sugar ; dilute this preparation with a glass of milk, pass it through a sieve into a stewpan, and add a little piece of butter. Stir the preparation on a moderate fire, to thicken it ; as soon as beginning to get knobby, remove it from the fire, and with a wooden spoon work vigorously to smooth it. Put it again over the fire ; add a piece more butter ; let it boil for five or six minutes without ceasing to work ; pour it into a kitchen basin, and introduce into it two raw yolks of eggs, as well as a pinch of grated orange-zest ; take it up'in little bilii, which let drop on a floured table ; roll them (by hand) in balls, then flatten with the handle of a knife. Ten minutes before serving, plunge these gnocchi into boiling water ; let the liquid bubble for two minutes, then remove the pan to the side of the fire to simmer for five minutes ; drain them with a skimmer on to a sieve ; dish in layers ; sprinkle over sugar flavoured with cinnamon ; cover them with three tablespoonfuls of breadcrumbs

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