1. Line bottom of 15-1/2 x 10-1/2 x 1-inch (39 x 26.5 x 2.5 cm) baking pan with aluminum foil. Generously oil the foil.
   
   
2. Heat milk, salt, nutmeg and pepper in heavy 3 quart (3 L) saucepan over medium-high heat just to simmering. Do not boil; reduce heat to medium-low. Begin whisking or stirring milk briskly and add semolina in thin steady stream, taking care not to let lumps form. Cook, stirring frequently, until thick enough for spoon to stand upright and unsupported in center of mixture, 5 to 10 minutes. Reduce heat to low; continue cooking, stirring constantly, until very thick, about 5 minutes longer. Remove from heat.
   
   
3. Add egg yolks, 3/4 cup (180 mL) of the cheese and 2 table-spoons (30 mL) of the butter to semolina mixture; stir until butter is melted and mixture is smooth.
   
   
4. Transfer mixture to prepared pan. Pat out with spatula to 3/8-inch 1 cm) thickness. Refrigerate uncovered until cold, at least 1 hour.
   
   
5. Heat oven to 425 deg F (220 C). Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with a 2" round cutter. Arrange gnocchi overlapping in a 10" (25 cm) shallow flameproof baking dish. Melt the remaining 4 T (60 ml) butter in a small saucepan. Drizzle melted butter over gnocchi; sprinkle with remaining 1/4 c (60 ml) cheese. Bake until tops of gnocchi are crisp and golden, 20-25 min. Place under broiler about 4" (10 cm) from heat until lightly brown, 1-2 min. Serve at once.
   

SPINACH AND POTATO GNOCCHI
(From: The Ultimate Italian Cookbook, Carla Capalbo, Anness Publishing, Ltd, 1994)

1-1/2 lb fresh spinach, or 14 oz frozen leaf spinach
2 lb waxy potatoes, scrubbed salt, to taste
2 to 2-1/2 cups flour
1 egg
pinch of grated nutmeg
1/4 cup butter
freshly grated Parmesan cheese, to serve

1. Wash fresh spinach in several changes of cold water. Pull off any tough stalks. Place in a large saucepan with only the water that is clinging to the leaves. Cover the pan, and cook over moderate heat, stirring occasionally,until the spinach is tender, about 5-8 minutes. Cook uncovered for the last 2-3 minutes to boil off some of the water. Remove from the heat. Drain.
   
   
2. Cook frozen spinach according to the instructions on the package. Spread the spinach over a clean dish towel, roll it up and wring out all excess moisture. Chop the spinach finely with a sharp knife.
   
   
3. Place the unpeeled potatoes in a large pan of salted water. Bring to a boil, and cook until the potatoes are tender but not falling apart. Drain. Peel as soon as possible, while the potatoes are still hot.
   
   
4. On a work surface spread out a layer of flour. Mash the hot potatoes with a food mill, dropping them directly onto the flour. Add the spinach, and mix lightly into the potatoes. Sprinkle with about half of the remaining flour and mix in lightly.
   
   
5. Break the egg into the mixture, add the nutmeg, and knead lightly, drawing in more flour as necessary. When the dough is light to the touch and no longer moist or sticky it is ready to be rolled. Do not overwork or the gnocchi will be heavy.
   
   
6. Divide the dough into 4 parts. On a lightly floured board form each into a roll about 3/4 inch in diameter. Cut the rolls crosswise into pieces about 3/4 inch long.
   
   
7. Hold an ordinary table fork with long tines sideways, leaning on the board. One by one press and roll the gnocchi lightly along the tines of the fork towards the points, making ridges on one side, and a depression from your thumb on the other. (I didn't do this step.)
   
   
8. Bring a large pan of water to a fast boil. Add salt and drop about half the gnocchi in. They will sink to the bottom of the pan. When they rise to the surface, after 3-4 minutes, the gnocchi are done. Scoop them out with a large slotted spoon, and place in a warmed serving bowl. Keep warm while the remaining gnocchi are boiling. As soon as they are cooked, toss the gnocchi with the butter or a heated sauce, sprinkle with grated Parmesan, and serve. Serves 6.

SWEET POTATO GNOCCHI
(J. Taylor, Better Homes and Gardens, December 1996)

4 sweet potatoes, peeled and quartered (1-1/3 lb.)
1 cup ricotta cheese
1/2 tsp. salt
1/2 tsp. ground nutmeg (optional)
2 cups all-purpose flour

1. In a large saucepan cook sweet potatoes, covered, in enough boiling salted water to cover for 25 to 35 minutes or till tender. Drain well; return to the same pan. Over low heat, mash potatoes with a potato masher until smooth, allowing any extra moisture to evaporate.
   
   
2. Transfer potatoes to a large bowl. Stir in ricotta cheese, salt, nutmeg, and 1-1/2 cups of the flour. On a well-floured surface, knead in the remaining 1/2 cup flour; kneading for 2 to 3 minutes or till dough forms a soft ball. Divide into 8 pieces. With well-floured hands, roll each piece of dough into a 12-inch-long log (about 1 inch in diameter). Cut logs crosswise into 1-inch pieces. With a floured finger, make a dimple in the center of each piece.
   
   
3. Cook gnocchi, several at a time, in a large pot of boiling salted water for 3 to 4 minutes or till gnocchi rise to the surface of the water. (Do not overcook.) Remove with a slotted spoon; drain on paper towels. Cover to keep warm while cooking remaining gnocchi. If desired, top gnocchi with melted butter; grated Parmesan cheese, and pepper. Makes 16 side-dish servings (about 96 gnocchi).

STEWED CUCUZZA SQUASH
(recipe on a label attached to the squash; I served it cold)

Peel approx 2 lb squash (the one I had was about 1.7 lb, dice into 1/2" cubes). Sautee 1 clove minced garlic and a small chopped onion about 2 min. Add 15 oz can stewed tomatoes (I used dice tomatoes) and simmer 4 min. Add squash and cook until tender, approx 30 min. Season to taste (I added 1-1/2 T sweet basil, 1-1/2 T parsely, salt, and pepper when I added the squash). Serve plain or over thin spaghetti. Tastes great with meat too!

Notes: I came across Italian cucuzza squash in the grocery store. It is very long (18") and about 2" in the middle, tapering to about 1" at the ends. The peel is a distinct light green and unspeckled, and the flesh is white and much firmer than zucchini, and stays firm when cooked. There is a spongy pulp which is more prominent in the middle. The squash has a distint fragrance.
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COLD ROAST LOIN OF VEAL WITH ROSEMARY AND BALSAMIC GLAZE
(from: New York Magazine, 5/26/97, recipes by Charlie Palmer)

3/4 cup balsamic vinegar
1/2 cup olive oil
1/4 cup ketchup
3 tablespoons Worcestershire sauce
1 tablespoon chopped fresh rosemary
1 tablespoon coarsely ground black pepper
Salt to taste
2.5 -pound well-trimmed boneless veal loin (I used a turkey breast)

1. Combine vinegar, oil, ketchup, Worcestershire, rosemary; pepper, and salt in a small bowl. Whisk together until well blended. Place the veal in a deep baking dish and pour the marinade over the top. Turn to coat well. Cover and allow to marinate for 2 hours, turning occasionally.
   
   
2. Preheat the oven to 375 degrees.
   
   
3. Place the veal loin with the marinade in the oven and roast, turning occasionally, for 45 minutes or until instant-read thermometer inserted into center reads 145 degrees (for medium). Remove from oven and allow to come to room temperature. Cover and refrigerate until ready to use.
   
   
4. When ready to serve, cut crosswise, into 1/4-inch-thick slices. Place down the center of a platter, garnish with preserved tomatoes, and serve with roasted-garlic aioli (recipes below).
   
   
5. See notes below.