Three cups of milk
Half cup of butter
One spoonful of salt
Three-quarters cup of flour
Two cups of grated Parmesan cheese
One egg lightly beaten
Three cups of milk
Half cup of butter
One spoonful of salt
Three-quarters cup of flour
Two cups of grated Parmesan cheese
One egg lightly beaten
Combine two cups of milk, one-quarter cup of butter, and a pinch of salt in a saucepan
Let it simmer
Remove from heat
Add the remaining milk to the flour and whisk into the hot mixture
Cook, stirring constantly, until thickened
Retire from heat
Add one cup of cheese and the egg
Mix well
Place in a 23x23 cm baking dish, let cool, and refrigerate until firm
Preheat oven
Cut the chilled cheesecake into small squares or shapes
Arrange on a shallow baking dish greased with butter
If possible, place only one layer, with gnocchi close together
Melt the remaining butter
Pour over the gnocchi and sprinkle with remaining cheese
Bake until golden brown, for about 25 minutes.
