Piedmontese Gnochetti (Gnocchi) (Piedmont)

Pasta

Beat 1/2 cup plus 2 tablespoons flour and the semolina with the egg yolks, grated nutmeg and sugar, and a little salt and pepper to taste. Pour into a pan and gradually add the milk, stirring constantly until smooth. Bring to the boil and cook over a moderate heat, stirring, for about 15 minutes. The mixture must be so thck that a spoon will stand up in it. 

Take the pan from the heat and stir in the Parmesean cheese. Let the mixture cool a little, then add the Emmenthal cheese and the truffle, if used. Mix thoroughly and turn out on to a cold surface brushed with olive oil. Smooth out with a wet knife blade until the paste is 1/2 inch thick. Leave until cold, then cut into diamond shapes. Dip these into flour, egg and finally into breadcrumbs and deep fry in plenty of hot olive oil. Drain on paper towel and serve very hot, with additional grated Parmesean and a smooth white sauce into which you have stirred a few tablespoons of heavy (double) cream.

Serves 6