Here for you, one of my beloved childhood dishes. This delicacy is perfect in winter, nourishing, tasteful, easy to prepare.

This is my family recipe but you can find so many other variations. Anyway, after eating “gnocchi parigini” you will not be hungry anymore, Ginger’s guarantee!



400 g of milk

100 g of butter

300 g of flour

100 g of Parmesan cheese + some other to sprinkle

200 g of Swiss cheese

2 eggs

1 yok


nutmeg to taste



Melt butter in tepid milk (on a slow flame, milk has not to boil!), add salt, nutmeg and all the flour at the same time. Put the flame down and strongly mix until the compound will result a ball. It will be ready when it will tear off the pan edges, after few minutes.

Remove from flame and add grated Parmesan cheese. When the compound is tepid add the 2 eggs and the yok, mixing one at a time. The compound has to be compact but tender.

Boil some salted water, make gnocchi taking some compound with a small spoon and let them in the pan until they will bob up. Drain them very well with a pierced ladle and pour into a baking pan covered with parchment paper. Make layers with gnocchi, sliced Swiss cheese and grated Parmean cheese, until finish the ingredients.

Bake at 350°F for 15-20 minutes until gnocchi will be crisp and brown.


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