Dinner
Gnocchi à la Romaine
The original 1910 method for Gnocchi à la Romaine, presented as a faithful archival transcription.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- ¼ cup butter
- ¼ cup flour
- ¼ cup corn-starch
- ½ teaspoon salt
- 2 cups scalded milk
- Yolks 2 eggs
- ¾ cup grated cheese
Make it happen
Directions
- 1
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.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.