Gnocquis, Roman Style

Range a pound of sifted flour in a ring, form a hollow in the center and in it put salt, two ounces of butter, four ounces of mashed potatoes passed through a fine sieve, and a little hot water. Make a firm paste and divide it into small pieces to form three-fourths of an inch diameter balls; press them on a grater, throw into boiling water for fifteen minutes, then drain and serve in a soup tureen in layers alternated with parmesan cheese; pour over hazel-nut butter (No. 567) and some gravy (No. 404) reduced with espagnole sauce (No. 414) and tomato puree (No. 730).