Gnocchi ‘Alla Romana’
Mix five and a half ounces of flour and two eggs in a sauce-pan, add one pint of milk by degrees, and three-quarters of an ounce of Gruyère cheese cut into bits. When the paste is cooked put in salt to taste, and three-quarters of an ounce of good butter, spread it in a dish to the thickness of three-quarters of an inch, and let it cool. Then cut it into small square pieces and pile it in layers in a baking-dish with three-quarters of an ounce of good butter in bits, and three-quarters of an ounce of grated Parmesan cheese between the layers (but not on the outside). Brown with the salamander or in a hot oven, and serve at once.