To half a pint of water add three ounces of fresh butter, a little nutmeg, pepper and salt; set this to boil in a stewpan over the fire, and as soon as the ebullition rises, mix into it six ounces of flour; stir this paste briskly over the fire until it ceases to adhere to the sides of the stewpan; then mix in two whole eggs and the yolks of two others, and also two ounces of grated Parmesan cheese.
Having vigorously worked this paste, proceed to roll it out in the shape of very small corks, with flour strewn upon the table; parboil these for ten minutes, and having drained them upon a sieve, finish the gniocchi as directed for raviolis, No. 308.