200 ml/7 fl oz milk 50 g/2 oz wholemeal four, plus extra for dusting
150 g/5 oz oat flakes 50 g/2 oz barley flakes
150 g /5 oz Parmesan cheese, freshly grated 1 tablespoon chopped fresh flat-leaf parsley 1 egg, lightly beaten
50 g/2 oz butter, melted salt


1.Heat the milk in a small pan to just below simmering point, then remove from the heat. Mix together the flour, oat and barley flakes, 100 g/3 1/2 oz of the Parmesan, the parsley, egg and warm milk.
2.This should produce a soft but thick dough. If necessary add a few more oat or barley flakes and leave to rest for 30 minutes.
3.Shape into several long rolls about 1.5 cm/ 2/3 inch in diameter and cut into 2-cm/ 3/4-inch lengths. Place on a tea towel and sprinkle with flour. Bring a large pan of lightly salted water to the boil, add the gnocchi and cook for about 15 minutes.
4.Drain, pour on the butter and sprinkle with the remaining Parmesan.

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