Gnocchi

Yield:
4 servings

A traditional Northern Italian dish.

Ingredients:

  1. 2 1/2 cups milk
  2. 1 cup white cornmeal
  3. 1 tablespoon butter or margarine
  4. 2 eggs, well beaten
  5. 1/4 teaspoon salt
  6. 2 tablespoons butter or margarine
  7. 1/4 to 1/2 cup grated Parmesan cheese
Directions:

Butter square pan, 8x8x2-inches. Heat milk to scalding in medium saucepan. Reduce heat; stirring constantly, sprinkle cornmeal slowly into hot milk. Cook, stirring constantly, about 5 minutes or until thick (spoon will stand upright in the gnocchi). Remove from heat; mix in 1 tablespoon butter, the eggs and salt. Beat until smooth. Spread in pan; cool and refrigerate 2 to 3 hours. Just before serving, heat oven to 425 F. Cut cornmeal mixture into sixteen 1 1/2-inch circles. (Use cookie cutter or rim of small glass.) Place 4 circles in each individual casserole; dot with 2 tablespoons butter and sprinkle with cheese. Bake 10 to 12 minutes or until heated through. Set oven control at broil and/or 550 F. Place casseroles in broiler so tops are 2 to 3 inches from heat. Broil about 2 minutes or until golden brown.

If individual casseroles are not available, bake circles in baking dish or ovenproof skillet.


TDS 3