Gnocchi, No. 2

Ingredients

• three medium sized potatoes
• the same amount of stale bread crumbs
• two beaten eggs
• a pinch of salt
• a quarter of a cup of grated Parmesan
• enough flour to make a paste stiff enough to roll out thin

Method

1. 1

   Boil three medium sized potatoes without peeling; then peel and mash.

2. 2

   Add the same amount of stale bread crumbs, which have been soaked in milk and squeezed dry.

3. 3

   Add two beaten eggs, a pinch of salt, a quarter of a cup of grated Parmesan and enough flour to make a paste stiff enough to roll out thin.

4. 4

   Cut into strips the length of a finger, press each on the back of a grater; then drop into salted boiling water to cook for about fifteen minutes.

5. 5

   Drain and arrange in rows on an earthen platter.

6. 6

   Dot over with bits of butter, sprinkle with grated Parmesan and bake for a few moments before serving.

Nutrition per serving

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. 2— ITALIAN Boil three medium sized potatoes without peeling; then peel and mash. Add the same amount of stale bread crumbs, which have been soaked in milk and squeezed dry. Add two beaten eggs, a pinch of salt, a quarter of a cup of grated Parmesan and enough flour to make a paste stiff enough to roll out thin

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