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Gnocchi alla Romana




Source of Recipe


Italy


Recipe Introduction


Serves 6.-Preheat oven to 375 degrees F.


List of Ingredients




2 C milk
2 C water
1 C semolina flour
1/4 pound butter, softened
1/8 tsp freshly grated nutmeg
1/2 tsp salt
2 egg yolks
1 1/4 C freshly grated Parmesan cheese

Recipe



Bring the milk and water to a boil over medium heat. Slowly pour in the semolina flour in a thin stream, stirring constantly. Add 2 tablespoons of the butter, nutmeg, and salt. Cook 15 minutes longer, stirring frequently.
Remove from the heat. Add egg yolks and one quarter cup of the grated cheese. Blend well together. Rinse the inside of a baking sheet, with sides and pour the mixture in. Spread it out evenly to one quarter inch thick. If it sticks while spreading, wet the spatula.
Cool 1 hour. Cut into 1 1/2 inch rounds. Arrange 2-3 layers of the gnocchi in well buttered dish and sprinkle with Parmesan cheese and dots of butter.
Bake at 375 degrees F. for 15-20 minutes, or until golden.

Var; Gnocchi Verde
10 oz spinach
1 lb ricotta
1 large egg
1/2 tsp nutmeg
1 tsp salt
8 T Parmesan cheese
3/4 C flour
4 T butter
Steam (barely) the spinach and chop finely, proceed as above. Or you can roll it into little egg shapes with a fork and boil it until it floats. Then Fry or bake.