Gnocchi au Gratin

Preparation info

  • 4–5

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. water
  • 2 oz. butter
  • salt
  • 3 oz. flour or 2 oz. semolina
  • 2 eggs
  • 3 oz. chopped ham
  • 3 oz. grated cheese
  • ½ pt. Béchamel sauce
  • paprika pepper


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 Béchamel 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.