Gnocchi are Italian dumplings that can be served like any pasta or added to soups. Here is one quick variation; instead of each dumpling being rolled individually as is done traditionally, these are cut into pieces as you would brownies.

1 cup milk
1 cup flour
1/2 teaspoon salt
Paprika
2 eggs
1/2 cup grated Parmesan cheese

In a heavy bottomed saucepan, bring milk to a boil, then quickly add flour all at once and stir until the mixture forms a ball of dough, leaving the sides of the pan.

Add seasonings, remove from heat and beat in eggs one at a time using a large wooden spoon, beating mixture until smooth after each addition.

Spread mixture in a shallow pan and cool. Cut into small rectangles or squares, dip in cornmeal. Roll the gnocchi between your palms to round off the edges, if desired.

Heat butter in a frying pan and fry the squares a golden brown on each side, adding more butter if necessary.

Sprinkle with cheese and serve topped with a hearty and spicy tomato sauce.

Submitted by: CM