{"id":5333,"slug":"gnocchis-a-la-romaine","title":"Gnocchis à la Romaine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["3/4 pound farina","1 quart boiling milk","6 egg yolks","1/2 cup cream","Salt and white pepper","Grated Parmesan cheese","Butter (small bits)"],"ingredients_norm":["farina","boiling milk","egg yolk","cream","salt and white pepper","parmesan cheese","butter"],"steps":["Put three-quarters of a pound of farina in one quart of boiling milk, and boil slowly for fifteen minutes.","Remove from the fire and bind with the yolks of six eggs and a half cup of cream.","Season with salt and white pepper, and set to cool.","Cut in one and one-half inch squares, or in other desired shapes; place on a buttered pan, or deep dish, or individual shirred egg dish.","Sprinkle with grated Parmesan cheese, put small bits of butter on top, and bake in oven until brown.","For Gnocchis au gratin: Same as above, except pour sour cream over them, sprinkle with cheese, add butter on top, and bake until brown."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w69:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"ce8fa6b09c6479e310475cc01c175f72751e249d12a7da1f36578519f69b83c8","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/gnocchis-a-la-romaine"}