Gnocchi à la Romaine
A main where butter and flour do the work.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 60 ml butter
- 60 ml flour
- 60 ml corn-starch
- 2 ml salt
- 470 ml scalded milk
- Yolks 2 eggs
- 180 ml grated cheese
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
- ¾ cup grated cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Melt butter, and when bubbling, add flour, corn-starch, salt, and milk, gradually. Cook three minutes, stirring constantly. Add yolks of eggs slightly beaten, and one-half cup cheese. Pour into a buttered shallow pan, and cool. Turn on a board, cut in squares, diamonds, or strips. Place on a platter, sprinkle with remaining cheese, and brown in oven.
Nutrition (estimated, per serving)
| Calories | 470 |
|---|---|
| Protein | 9.6 g |
| Fat | 31.1 g |
| Carbs | 38.3 g |
| Fiber | 0.6 g |
| Sodium | 699 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States