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Gnocchi

(Italian savory fritters.) Chop 1/2 pound of the white meat of cold cooked chicken very fine, make an equal amount of paste, such as used for eclairs and cream puffs (no sugar.), chopped parsley, salt, pepper, and onion juice, also a tablespoonful of grated cheese. Take this, well mixed, in large spoonfuls and poach them in boiling broth, drain them, arrange on a dish in a neat pile, cover with grated cheese, and bake until brown. Serve with tomato sauce.