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X Italian Pasta Dishes
cornmeal gnocchi
Cornmeal Gnocchi /Gnocchi alla Romana (squares, baked with butter and cheese)
Originated from: Rome, Lazio
Occasion: Any time
Contributed by: Taken from "Practical Italian Recipes" by Julia Lovejoy Cuniberti (Washington, D.C., 1918)

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For gnocchi
1 pint of milk, or half milk and half water
1/2 cup farina or cornmeal
1 egg

For sauce
Grated cheese


"Let the milk come to a boil, salt it and add the farina gradually, stirring constantly so it will not become lumpy. Take from the fire and add a tablespoon of butter and several tablespoons of grated cheese, also the egg slightly beaten. Mix well and spread out on a moulding board in a sheet about 3/4 inch thick. When it is cold but it in squares or diamonds. Put a layer of these on a shallow baking dish or platter that has been buttered. Sprinkle with cheese and dot with butter. Make another layer and so on until the dish is filled. Bake in the oven until the crust is well browned."


This recipe was taken from "Practical Italian Recipes, sold for the Benefit of Italian War Orphans," by Julia Lovejoy Cuniberti. It was published in Washington, D.C. in 1918. For the entire copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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