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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easy Cheese Gnocchi Recipe

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This recipe for Easy Cheese Gnocchi is from Panthean Temple Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup milk
4 Tablespoons butter
1 1/2 cups flour
3 eggs
dash salt
4 oz grated pecorino cheese
Directions:
Directions:
Bring to a boil the milk and butter in a deep saucepan. When it has melted, beat in the flour until the dough comes away from the sides of the pan. Take off heat to cool. Beat the eggs with the salt and then add the mixture to the flour slowly, beating them in until the dough looks dull to avoid too much liquid depending on the size of the eggs used. Grate in the cheese.

Bring a pot of salted water to boil, and using two teaspoons dipped in cold water drop the dough by spoonfulls into the water. The gnocchi are done when they float on the surface, puffed up and firm. Drain with slotted spoon. Set aside.

 

 

 

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