100 g/3 1/2 oz butter, plus extra for greasing
1 litre/1 3/4 pints milk
275 g/10 oz plain flour 6 eggs
1 quantity Béchamel Sauce
80 g/3 oz Parmesan cheese, freshly grated
salt and pepper


1.Preheat the oven to 200°C/400°F/Gas Mark 6 and grease an ovenproof dish with butter. Heat the milk with a pinch of salt in a fairly deep saucepan and add the butter.
2.When it has melted, tip in all the flour at once, stirring constantly. Reduce the heat and stir constantly for about 10 minutes until the mixture comes away from the sides of the saucepan.
3. Remove the pan from the heat, leave to cool slightly, then beat in the eggs, 1 at a time. Season with salt and pepper.
4.Bring a large pan of lightly salted water to the boil. Using a piping bag with a 1.5-cm/ 2/3-inch nozzle drop small pieces of the mixture into the boiling water.
5.The gnocchi rise to the surface when they are ready. Remove with a slotted spoon and spread out in the prepared dish. Spoon the béchamel sauce over them, sprinkle with the Parmesan and bake for about 20 minutes until golden and bubbling.

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