Gnocchi

2 c. milk

1 c. butter or oleo

1 tsp. salt

2 c. flour

8 eggs

3/4 c. butter or oleo

3/4 c. flour

1 1/2 tsp. salt

3/4 tsp. onion powder

1/4 tsp. white pepper

1/8 tsp. nutmeg

6 c. milk

4 oz. (1 c.) Parmesan cheese

8 oz. (2 c.) Velveeta cheese

In 2-quart saucepan heat milk, butter and salt until butter melts and mixture boils. Reduce heat to low; stir in flour all at once and stir till mixture forms ball and leaves side of pan; remove from heat. Transfer mixture to mixer bowl. At medium speed, beat eggs into mixture, a few at a time, till dough is smooth and shiny. Fill large saucepan 1/2 full of water; add 1 tablespoon salt; heat to boiling. Drop dough by teaspoonfuls in water. Cook for 4 minutes or till puffy and tender. With slotted spoon, remove gnocchi to colander; drain well. Repeat till all butter is used. Note: At this point, gnocchi can be frozen (without sauce). After draining, place in single layer on waxed paper-lined jellyroll pan; freeze till firm. Put in plastic bag until ready to use. To bake: Combine with hot sauce, bake covered for 45 minutes at 350; remove cover, bake 45 minutes longer, or till bubbly and golden. To make Sauce: In 4-quart saucepan melt butter; stir in flour and seasonings. Gradually stir in milk. Cook until thickened. Reduce heat to low; stir in 1/2 of Parmesan cheese and Velveeta. Cook for 5 minutes longer. Combine gnocchi and sauce. Put in greased 13x9-inch pan. Sprinkle with remaining Parmesan. Bake for 45 minutes at 350. Recipe can be halved and baked in a 9x9-inch pan.

Mrs. Earl (Donna) Habegger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987