1271 Tartelettes aux Gnocchi

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Line some large buttered tartlet moulds with very thin short paste and fill with very small Parmesan-flavoured Gnocchi prepared as for Gnocchi au Gratin and mixed with just a little Sauce Béchamel. Sprinkle with grated Parmesan, place a few pieces of butter on top and cook in a moderate oven for 20 minutes. Serve arranged on a serviette.