Recipes > Rice, Cereals, Grains > Gnocchi la Romaine

Gnocchi la Romaine


  • 2 ounces of butter
  • milk
  • 4 ounces of flour
  • 3 eggs
  • 2 heaping tablespoonfuls of grated Parmesan cheese
  • 1 saltspoonful of mace
  • dash of salt
  • cream sauce


Put the butter in a saucepan over the fire with two tablespoonfuls of milk. When this comes to a boil stir in the flour; then add a cup of milk, let it cook, stirring all the time until it no longer adheres to the pan, remove from the fire, let it cool and then beat in the eggs, one at a time, the Parmesan cheese, mace and salt. Set it away to get cold, make it into small balls. Have a large saucepan of boiling, salted water on the stove, drop the balls into it and let them boil five minutes, take them out with a skimmer and drain well. Have ready a cream sauce, put the balls in this, and when they are hot turn into a baking dish, sprinkle with Parmesan cheese and bake until brown in a quick oven.


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The Golden Age Cook Book (1898).

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