Title: Gnocchi
Categories: Italian Cheese
Yield: 6 Servings

4	c	Milk
2	c	Semolina
1/2	c	Butter, room temperature
1	c	Grated parmesan cheese
1	c	Grated romano cheese
4		Eggs, beaten
		Pomodoro sauce (optional)

Preheat oven to 400 degrees. Bring milk to boil in a 4 quart saucepan. While milk is boiling, pour in semolina very slowly, stirring constantly with a wooden spoon to prevent lumps. Cook and stir 3 to 4 minutes. Remove saucepan from heat and stir in butter.

Mix parmesan and romano cheeses together. Mix half of cheese with beaten eggs and stir into semolina. Spread in a buttered 8 1/2" x 13" baking dish and sprinkle remaining cheese over top.

Bake until golden brown, about 15 minutes. Cut into squares or diamond shapes and serve. Accompany with sauce if desired. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

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