Tartelettes aux Gnokis (Tartlets of Parmesan Gnokis)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- fine pastry
- butter for the moulds
- very small gnokis with Parmesan
- Sauce Béchamel
- grated Parmesan
- butter
Instructions
- Line large buttered tartlet moulds with fine paste rolled very thin.
- Bind very small poached Parmesan gnokis with just the necessary quantity of Béchamel sauce and fill the moulds with them.
- Sprinkle the surface with grated Parmesan and arrange a few small pieces of butter on top.
- Put in a moderate oven 20 minutes before serving.
- Arrange on a napkin.