Soft Milk Gnocchi (Rome)

Desserts

Ingredients

Egg yolks - 6

Sugar - 4 tsps

All purpose flour - 4 tbsps

Cornstarch - 4 tsps

Potato flour - 1 tsp

Milk - 2 1/2 cups

Salt - pinch

Freshly grated nutmeg

Softened butter - 7 tbsps

Grated parmesan cheese - 3/4 cup

Ground cinnamon

In a pan, beat the egg yolks with sugar until fluffy. Add the flour, cornstarch, potato flour, milk, salt and nutmeg. Mix thoroughly. Add half the butter and beat well. Put the pan on the stove and cook over a low heat until the mixture thickens and is creamy and elastic.

Rinse a smooth, flat surface or a flat plate and pour the paste over it. Spread it out with a spatula to an even thickness of about 1/2 inch. Leave to cool, then cut into diamond shapes.

Butter a baking dish and arrange a layer of  gnocchi at the bottom. Sprinkle with parmesan cheese and a pinch of cinnamon, and continue in this manner until all the gnocchi are used up. Melt the remaining butter and sprinkle over the gnocchi. Bake in a moderate oven (375F) for 20 minutes, or until the top is golden brown. Serve hot.

Serves 6