gnocchi parisienne
rating:This was a recipe given to us by an Italian family in North Italy
1.5 gills (8 fluid oz) milk
4 oz butter
6 oz plain flour OR 6 oz semolina OR 3 oz plain flour ANDÂ 3 oz semolina
4 eggs
3 oz grated cheese (half gruyere and half parmesan works best
Slat and pepper
French mustard
Mornay sauce
Bring the milk and butter to the boil and add the flour and semolina (as for Choux Pasrty)
Cool slightly
Add the eggs one at a time beating well.
Add the cheese and seasoning.
Cook desertspoonsful in gently boiling water for about 12 minutes stirring once, gently.
Drain the gnocchi and put them in a flameproof dish, cover with the Mornay sauce and bake them for about 10 - 20 minutes at 375F, 150C (Fan) or Gas 6
