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Gnocchi Au Gratin

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  Water 1⁄2 Pint
  Butter 2 Ounce
  Salt To Taste
  Flour/2 ounce semolina 3 Ounce
  Eggs 2
  Chopped ham 3 Ounce
  Cheese 3 Ounce, grated
  Bechamel sauce 1⁄2 Pint
  Pepper To Taste

Put the water, butter and a good pinch of salt into a saucepan over heat.
When boiling stir in the flour or semolina, and work vigorously over the heat until the dough leaves the sides of the pan clear.
Allow to cool slightly, then beat in the eggs separately, and add the ham and 2 oz of the cheese.
Shape the mixture into quenelles, poach them for about 10 min in salted boiling water, and drain well.
When cool, arrange in a buttered fireproof dish, pour over the Bechamel sauce, sprinkle on the remainder of the cheese, and season well with paprika pepper.
Bake in a hot oven (425° F., Gas 7) for about 10 min., and serve.

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