4280 Gnocchi au Gratín

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Chou Paste with the following ingredients: 5 dl (18 fl oz or U.S. cups) milk, a pinch of grated nutmeg, 100 g oz) butter, 250 g (9 oz) flour and 6 eggs. When ready, mix in 125 g oz) grated Parmesan cheese.

Divide the mixture into pieces the size of a walnut, drop them into boiling salted water and allow to poach gently. When they rise to the surface and are resilient to the touch, remove them and drain on a cloth.

Place a layer of Sauce Mornay in an earthenware dish, arrange the gnocchi neatly on top and coat with more sauce. Sprinkle with grated cheese and melted butter and gratinate in a moderate oven.