Gnocchi Recipe
Ingredients
| Milk | 2 Cup (16 tbs) | |
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| Honey | 1 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1/2 cup grated Swiss cheese | ||
| Soft butter | 1 Tablespoon | |
| Eggs | 2 Small, beaten | |
| Soft butter | 1 Tablespoon | |
Directions
Combine milk and cornmeal, then add honey and salt, and cook in a double boiler for 30 minutes or until cornmeal is soft and has absorbed most of the milk.
Remove from heat and add 1/2 cup cheese, 1 tablespoon butter, and the beaten eggs, stirring each in to blend well.
Spread at least 1/2 inch thick in an oiled, shallow casserole.
Cool and chill several hours or overnight.
Preheat oven to 375°F.
Before baking, top with 1/2 cup cheese and 1 tablespoon butter.
Bake 30 minutes in preheated oven.
Cut into 1-inch squares and serve in Tomato Sauce.
Remove from heat and add 1/2 cup cheese, 1 tablespoon butter, and the beaten eggs, stirring each in to blend well.
Spread at least 1/2 inch thick in an oiled, shallow casserole.
Cool and chill several hours or overnight.
Preheat oven to 375°F.
Before baking, top with 1/2 cup cheese and 1 tablespoon butter.
Bake 30 minutes in preheated oven.
Cut into 1-inch squares and serve in Tomato Sauce.
Chef
