Gnocchi, No. 1

Ingredients

• a cup and a half of milk
• a quarter of a cup of butter
• a quarter cup of flour
• a quarter cup of corn starch
• an egg
• another egg
• salt

Method

1. 1

   Scald a cup and a half of milk with a quarter of a cup of butter in a double boiler and stir in slowly a quarter cup each of flour and corn starch dissolved in a little cold milk.

2. 2

   Stir until the mixture is smooth and thick; then add salt to taste and cook for ten minutes.

3. 3

   Cool slightly and beat in an egg, and then another.

4. 4

   Turn it into a greased pan to stiffen.

5. 5

   Cut into squares or diamonds and arrange in a fireproof dish.

6. 6

   Brush over with melted butter; then sprinkle plentifully with grated cheese and fine crumbs and bake until brown.

7. 7

   Half a cup of grated cheese can be added to the paste.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 70. The excerpt below is the record exactly as published.

GNOCCHI, NO. 1— ITALIAN Scald a cup and a half of milk with a quarter of a cup of butter in a double boiler and stir in slowly a quarter cup each of flour and corn starch dissolved in a little cold milk. Stir until the mixture is smooth and thick; then add salt to taste and cook for ten minutes. Cool slightly and beat in an egg

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