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X Italian Soups
Gnocchi (with potatoes, meat, cheese and broth)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Ingredients

Boiled potatoes
Cooked chicken or turkey breast, well ground
Grated cheese (Parmesan or Swiss)
Two or more yolks of eggs
Salt and nutmeg

Water in a pot for cooking gnocchi

Broth



Directions

"This is an excellent soup, but as it requires boiled or roast breast of chicken or turkey it is well to make it only when these ingredients are handy.



Prepare a certain quantity of boiled potatoes, the meaty kind being preferred. Mash the potatoes and mix them with chicken or turkey breast well ground, grated cheese (Parmesan or Swiss), two or more yolks of eggs, salt and a small quantity of nutmeg.



Pour the compound on the bread board with a quantity of flour sufficient to make a paste and roll it in little sticks as thick as the small finger.



Cut the sticks in little pieces about half an inch long and put them in boiling water. Five or six minutes cooking will be sufficient."


Notes

This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine," written by Mrs. Maria Gentile; it was published in 1919 by the Italian Book Co. (New York). For the entire copyright-free text see www.archive.org..... Photo: Mary Melfi.

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