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Gnocchi Alla Lombarda

(Macaroni, Rice, Polenta, And Oth) - (The Cook's Decameron: A Study In Taste)







Ingredients: Potatoes, flour, salt, Parmesan and Gruyere cheese, butter,

milk, eggs.



Boil two or three big potatoes, and pass them through a hair sieve, mix

in two tablespoonsful of flour, an egg beaten up, and enough milk to

form a rather firm paste; stir until it is quite smooth. Roll it into

the shape of a German sausage, cut it into rounds about three quarters

of an inch thick, and put it into the larder to dry for about half an

hour. Then drop the gnocchi one by one into boiling salted water and

boil for ten minutes. Take them out with a slice, and put them in a

well-buttered fireproof dish, add butter between each layer, and strew

plenty of grated Parmesan and Cheddar over them. Put them in the oven

for ten minutes, brown the top with a salamander, and serve very hot.











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