Name: Thônes Crozets (Crozets de Thônes)
Yield: Yield 8 servings
Cuisine: Italian
Ingredients: 1 tablespoon oil of your choice (not olive); ⅔ cup slivered Tomme or Beaufort cheese; 3 cups unsifted all-purpose flour; 3 tablespoons flour; 1½ cups scalding milk; Salt; Pepper from the mill; Grated nutmeg; ¾ cup butter; 1 large Savoy cabbage; 1 teaspoon salt; 1 large onion, chopped; Warm water as needed; 2 very large, hot baked potatoes

Preparation info

Yield
8
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Thônes Crozets are first cousins to the Italian potato gnocchi.

One of Mélanie’s colleagues in the kitchen used to make these by the ton; she was from Thônes. Sometimes they came in plain butter with cheap old endives or cabbage cooked to death; other times they were coated with béchamel. Here is one of those dishes.