Gnochi à la Romaine
A classic Roman dish of baked semolina gnocchi.
Ingredients
- 4 tablespoons Butter
- 4 tablespoons Cornstarch
- 4 tablespoons Flour
- 1/2 teaspoon Salt
- 1 pint Milk
- 2 large Eggs
- 4 tablespoons Grated Parmesan cheese
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Instructions
- 1Melt the butter in a saucepan over medium heat. Add the cornstarch and flour, and cook, stirring constantly, for about 1 minute. Season with salt.
- 2Gradually whisk in the milk until the mixture is smooth. Continue to cook, stirring constantly, until the sauce thickens. Remove from heat and stir in the beaten egg yolks and grated Parmesan cheese.
- 3Pour the mixture onto a buttered pan and spread it evenly. Let it cool completely. Once cooled, cut the paste into desired shapes (e.g., squares, diamonds). Place the shapes on a baking sheet.
- 4Preheat the oven to 350°F (175°C). Bake the gnocchi shapes for 10-15 minutes, or until lightly browned and heated through.
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