No. 197. 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.
No. 198. 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.
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