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Gnocchis, Italienne

Place three gills milk and one gill cream in a saucepan with half ounce butter and boil for five minutes. Sift a pound of flour in a bowl, then gradually pour milk in flour, briskly stirring with wooden spoon while adding it. Add one ounce grated Parmesan cheese, with a half teaspoon salt, saltspoon cayenne, and sharply stir for two minutes; break in an egg and briskly stir again for two minutes; then add two egg yolks and sharply stir for two minutes more.

Have two quarts boiling water in a saucepan on the fire with a teaspoon salt. Take up the batter by teaspoons and with aid of a finger drop it in the water, the operation being done as rapidly as possible. Let slowly boil for six minutes, lift up with skimmer, drain on a cloth, then dress on a hot baking dish. Reduce two gills tomato sauce to half the quantity on a brisk fire and pour it over the gnocchis, sprinkle two tablespoons grated Parmesan cheese on top, then set in oven for ten minutes, remove and serve.