Gnocchi alla Romana

Gnocchi alla Romana

Ingredients:
Semolina, butter, Parmesan, eggs, nutmeg, milk,
cream.
Boil half a pint of milk in a saucepan, then add two ounces of
butter, four ounces of semolina, two tablespoonsful of grated
Parmesan, the yolks of three eggs, and a tiny pinch of nutmeg. Mix
all well together, then let it cool, and spread out the paste so
that it is about the thickness of a finger. Put a little butter
and grated Parmesan and two tablespoonsful of cream in a fireproof
dish, cut out the semolina paste with a small dariole mould and put
it in the dish. Dust a little more Parmesan over it, put it in the
oven for five minutes and serve in the dish.
cooking - 200 Recipes for Italian Dishes (Share Me).txt
No. 198. Gnocchi alla Lombarda