Gnocchi Romano – For Wailana :)

This is a huge crowd pleaser but is more on the order of polenta rather than traditional gnocchi.

3 1/4 C Milk

6 T Butter

1 1/4 C Cream of Wheat Cereal

1 1/2 C Shredded Parmesan Cheese

1/2 C Sharp Cheddar or any favorite cheese

2 Eggs

1/4 tsp. Salt or to taste

Heat milk until lightly boiling – don’t burn it,  add 3 T butter and the cream of wheat. Remove from heat and stir until the lumps are gone. Put it back on the heat and stir constantly until thick.

Add 1 C parmesan and 1/4 C of the other cheese, salt and mix well. In a another bowl beat the eggs then add a small amount of the cream of wheat mixture to the eggs and mix well - continue adding more of the mixture until it is all incorporated.

Press the mixture into a greased 9 x 13 pan. If you want to cut it into round shapes with a cookie cutter, cool it completely in the refrigerator. When it is cool cut it into the desired shape, re-grease the pan and stack loosely one on top of the other – for lack of a better word – zig zaggy, you want to see about 1/4 of the top of each piece. (sorry I didn’t take a picture). Sprinkle the remaining cheese and dot the top of all that with the remainder of the butter.  

Bake at 350 for 15 minutes. Turn the heat up to 425 and cook another 15 minutes or so, until lightly brown.

We eat it with Spaghetti sauce on top.

The one photo I took is very unappealing so it is better left out. But trust me, it is fabulous.

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