GNOCCHI OF FARINA
(_Gnocchi di Semolina_)

1 pint of milk
1 egg
1/2 cup of farina
Butter and cheese

Put the milk on, and when it boils add salt. Take a wooden spoon and,
stirring constantly, add the farina little by little. Cook for ten
minutes, stirring constantly. Take off the fire and break into the
farina one egg; mix very quickly, so that the egg will not have time
to set. Spread the farina onto the breadboard about the height of a
finger. Allow it to cool, then cut it into squares or diamonds about
two or three inches across. Butter well a baking-dish, and put in the
bottom a layer of the squares of farina; sprinkle over a little grated
Parmesan cheese (or Gruyere), and put here and there a small dab of
butter. Then put in another layer of the squares of farina; add cheese
and butter as before. Continue in this way until your baking-dish is
full, having on the top layer butter and cheese.

Bake in a hot oven until a brown crust forms. Serve in the
baking-dish.


GNOCCHI OF POTATO

Take six medium-sized potatoes and put them on to boil in their
skins. When they are done, peel them and pass them through a fine