Ingredients

2 lbs. pared potatoes

2 beaten eggs

1 teaspoon salt

3 cups flour

8 cups water

1/2 cup melted butter

1 cup grated Parmegiana

1 can condensed chicken broth

Preparation

  1. Cook potatoes in boiling salted water until tender. Drain and toss over very low heat 2 minutes to dry potatoes.
  2. Mash potatoes until smooth in large bowl. Beat in eggs and salt. Blend in flour to make a soft dough. Cover bowl and chill at least 1 hour.
  3. Heat chicken broth and water to boiling in large kettle. Drop douugh by teaspoonsful, a few at a time, into boiling liquid and simmer 5 minutes or until slightly puffed. Remove with slotted spoon to shallow baking dish.
  4. Drizzle with butter and sprinkle with cheese.
  5. Bake in hot oven (400°), 15 minutes or until puffy and golden. Serve at once. Serves 8.