2280—Gnochi au Gratin

Prepare a “pâte à choux” after recipe No. 2374, Common Pâte à Choux (for Souffléd Fritters, Gnochi, Potatoes à la Dauphine), from the following ingredients:—one pint of milk, a pinch of salt, and a little nutmeg, four oz. of butter, two-thirds lb. of flour, and six eggs. When the paste is ready, combine with it four oz. of grated Parmesan. Divide this paste into portions the size of walnuts; drop them into boiling, salted water, and poach them.

As soon as the gnochi rise to the surface of the water, and seem resilient to the touch, drain them on a piece of linen.

Coat the bottom of a No. 268, Gratins-dish with Mornay sauce; set the gnochi upon the latter; cover them with the same sauce; sprinkle with grated cheese and melted butter, and set the No. 268, Gratins to form in a moderate oven for from fifteen to twenty minutes.