This recipe was my grandmothers who passed away  in 1996 @ the ripe old age of 105 years old. She would serve it with a simple side dish of peas or broccoli. I like it with a grape tomato & basil salad simply dressed with a pinch of salt + pepper & good olive oil. Please make note – It’s not grandma’s Gnocci without the pita bread!!

For the Gnocci
3 T Butter
3 T Flour
2 c. Whole Milk or Half & Half, divided
3 Eggs
2 1/2 c. Good Cheddar Cheese, shredded

Preheat oven to 375 degrees.
In a double boiler, melt the butter & whisk in the flour.
Whisk until the flour smells nutty.
Whisk in 1 c. milk.
Whisk until thickened.
Beat together eggs & remaining 1 c. milk.
Stir into sauce mixture.
Stir in cheese & melt completely.
Spray a 2 qt. baking dish with non-stick spray.
Pour cheese mixture into prepared dish.
Bake 40 on the center rack until the center is puffed & set.
Remove & let rest 5 minutes while preparing your pita.
 – NOTE: IT WILL FALL – Hence “DENSE” cheese souffle

There a so many variations to this recipe I don’t know where to begin. I love adding fresh herbs such as thyme, rosemary, oregano, chive & sage. You can use Italian style cheeses & serve this with garlic bread & a little marinara sauce. Use your imagination & go WILD folks!

For the Pita
3 loaves Sahara Pita Bread (I use the whole wheat, but Grandma always used the white)
Butter

Preheat broiler to HI.
Cut the along the edges to make 2 rounds.
Butter the insides of all.
Place on a baking sheet & broil until golden.
Serve with Gnocci.