231. Gnocchi alla Romana

Name: Gnocchi alla Romana (Roman-Style Dumplings)
Cuisine: Italian
Ingredients: 50 grams (about 1-⅔ ounces) of butter; 150 grams (about 5-¼ ounces) of flour; 40 grams (about 1-⅓ ounces) of Gruyère cheese; 20 grams (about ⅔ of an ounce) of grated Parmesan cheese; ½ a liter (about ½ a quart) of milk; 2 eggs

Roman-Style Dumplings

Preparation info

Difficulty
Easy

Appears in

Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi

Published 1998

About

These gnocchi, for which I have modified the amounts as follows, I hope will please you as much as they have delighted those for whom I have prepared them. Should that happen, toast to my health if I am still alive or say a requiescat in my name, if I have gone on to feed the cabbages.

Ingredients

150 grams (about 5-¼ ounces) of flour
50 grams (about 1-⅔

Europe
Italy
Rome
Vegetarian
Mediterranean
Pasta

Method

It is commonly said that one should not sit down to table in lesser number than the Graces or in greater number than the Muses. If you are approaching the number of the Muses, double the amounts.

In a saucepan, mix the flour and the eggs, then pour the milk in a little at a time. Add the Gruyère cheese chopped into little pieces, and put the mixture on the fire, stirring constantly. Whe