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Gnocchi, Italian Receipt

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Milk and parmesan cheese are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,608 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Gnocchi, Italian Receipt

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. In a saucepan, add the milk and grated Parmesan cheese.

  2. Stir well and simmer for 1 hour, or until it thickens.

  3. Layer the gnocchi in a small baking dish.

  4. Sprinkle a layer of grated cheese over the gnocchi.

  5. Pour a layer of the boiled milk and cheese mixture over the top.

  6. Continue layering until the dish is full.

  7. Strew grated cheese over the top.

  8. Brown in the oven at 400°F (200°C) and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + parmesan cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,608 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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