Gnocchi alla Lombarda

Gnocchi alla Lombarda

Ingredients:
Potatoes, flour, salt, Parmesan and Gruyere cheese,
butter, milk, eggs.
Boil two or three big potatoes, and pass them through a hair sieve,
mix in two tablespoonsful of flour, an egg beaten up, and enough
milk to form a rather firm paste; stir until it is quite smooth.
Roll it into the shape of a German sausage, cut it into rounds
about three quarters of an inch thick, and put it into the larder
to dry for about half an hour. Then drop the gnocchi one by one
into boiling salted water and boil for ten minutes. Take them out
with a slice, and put them in a well-buttered fireproof dish, add
butter between each layer, and strew plenty of grated Parmesan and
Cheddar aver them. Put them in the oven for ten minutes, brown the
top with a salamander, and serve very hot.
No. 199. Frittata di Riso (Savoury Rice Pancake)