Gnocchi Recipe
Ingredients
| Milk | 2 Cup (16 tbs) | |
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| Honey | 1 1/2 Teaspoon | |
| 1 cup grated natural | ||
| Swiss cheese | ||
| 2 tablespoons soft unsalted butter | ||
| Eggs | 2 , beaten | |
| Tomato sauce | 2 Cup (16 tbs) | |
Directions
Combine milk and cornmeal.
Add honey and cook in a double boiler 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 eggs, stirring each in to blend well.
Spread at least 1/2 inch thick in an oiled, shallow ovenproof casserole.
Cool and chill several hours or overnight.
Preheat oven to 375°E.
Before baking, top with 1/2 cup cheese and 1 tablespoon butter.
Bake 30 minutes.
Cut into 1 inch squares and serve in tomato sauce.
Add honey and cook in a double boiler 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 eggs, stirring each in to blend well.
Spread at least 1/2 inch thick in an oiled, shallow ovenproof casserole.
Cool and chill several hours or overnight.
Preheat oven to 375°E.
Before baking, top with 1/2 cup cheese and 1 tablespoon butter.
Bake 30 minutes.
Cut into 1 inch squares and serve in tomato sauce.
Chef
