Cooking Bor 1969 Gnocchi Romaine

Press, Volume CIX, Issue 31988, 15 May 1969, Page 3

Cooking Bor 1969 Gnocchi Romaine

<By

CELIA TIMMS)

Gnocchi a la Romaine is a I variation of an Italian savoury I dish that can be easily prepared. For anyone who likes a pasta-type food, this will provide a change.

For four persons you will need: t pint milk 3 oz semolina 2 egg yolks 2 oz grated cheese (preferably Parmesan) 1 dessertspoon butter Salt, pepper and nutmeg Method: Bring the milk to the boil and slowly add the semolina. This is better in the top of a double boiler. Allow it to simmer for about 20 minutes or until it is really thick. Remove from heat and stir in the egg yolks and seasoning. Blend well and spread the mixture on a flat buttered

dish or tray, smoothing it out to half-inch thickness. Allow to get cold then using a cutter about an inch and a half in diameter, cut into circles. Lay the resulting gnocchi on a lightly-greased ovenproof dish, close together cr overlapping and sprinkle with the grated cheese. Dot with small pieces of butter and place in a moderate to hot oven (375) until browned.

Tibetan Children. A Christchurch group of supporters has been formed to help the Tibetan Children’s Relief Society, which is led by Mrs M. F. Buckland, of Auckland, and supports the New Zealand home for Tibetan refugee children at Dharamsala, Northern India. The Christchurch representative of the society is Mr M. J. O’Neill.