Gnocchi à la Romaine

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ cup butter.
  • ¼ cup flour.
  • ¼ cup corn-starch.
  • ½ teaspoon salt.
  • 2 cups scalded milk.
  • Yolks 2 eggs.
  • ¾ cup grated cheese.


    Melt butter, and when bubbling, add flour, corn-starch, salt, and milk, gradually. Cook three minutes, stirring constantly. Add yolks of eggs slightly beaten, and one-half cup cheese. Pour into a buttered shallow pan, and cool. Turn on a board, cut in squares, diamonds, or strips. Place on a platter, sprinkle with remaining cheese, and brown in oven.