I found this version for Gnocchi Alla Romana from the recipe book “Leaves from our Tuscan Kitchen” which was published in the early 1900’s. The directions for this version are a little vague to say the least, but all in all, I think it is a good recipe. I wanted to include this recipe, because I think it is a little piece of Italian history.
Gnocchi alla Romana
Five and a half ounces of flour
One pint of milk
Three-quarters of an ounce of Gruyère cheese
Salt to taste
Mix five and a half ounces of flour and two eggs in a sauce-pan, add one pint of milk by degrees, and three-quarters of an ounce of Gruyère cheese cut into bits. When the paste is cooked put in salt to taste, and three-quarters of an ounce of good butter, spread it in a dish to the thickness of three-quarters of an inch, and let it cool.
Then cut it into small square pieces and pile it in layers in a baking-dish with three-quarters of an ounce of good butter in bits, and three-quarters of an ounce of grated Parmesan cheese between the layers (but not on the outside).
Brown with the salamander or in a hot oven, and serve at once.
This recipe was taken from “Leaves from our Tuscan Kitchen” by Ann Janet Ross.