3 cups of milk
1/2 cup of butter
1 teaspoon of salt
3/4 cup of flour
2 cups of grated Parmesan cheese
1 lightly beaten egg
3 cups of milk
1/2 cup of butter
1 teaspoon of salt
3/4 cup of flour
2 cups of grated Parmesan cheese
1 lightly beaten egg
Combine 2 cups of milk, 1/4 cup of butter, and the salt in a saucepan
Let it simmer
Remove from heat
Mix the flour with the remaining milk and add to the hot liquid
Cook stirring until thickened
Remove from heat again
Add 1 cup of grated Parmesan cheese and the egg
Mix well
Place in a 23x23 cm baking dish, let it cool, and refrigerate until firm
Preheat oven
Cut the chilled nhoque into small squares or shapes
Arrange on a flat baking sheet that has been lightly greased
If possible, place only one layer of nhoque, with each piece close to the next
Melt the remaining butter and pour over the nhoque
Sprinkle with the remaining Parmesan cheese
Bake until golden brown, for about 25 minutes.
