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1
Put milk, butter and salt into large, deep saucepan and bring to boil.
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2
Remove from heat, add flour all at once and beat vigorously with wooden spoon.
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3
Return to low heat and continue beating for about 1 minute, or until mixture is smooth and comes away from sides of pan.
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4
Remove from heat and beat in eggs one at a time.
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5
(This is tricky, since at each addition, the egg seems intent on refusing to be incorporated.
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6
Be persistent, though: after it has caused bits of dough to leap out of the pot like live fish, the egg will give up and blend in.)
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7
When all eggs have been incorporated, beat in cheese.
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8
Take cooking-spoon-size amount of the dough, drop it on floured board, sprinkle with flour and roll out with hands into long snake about 3/8 of inch in diameter.
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9
Continue making snakes until dough is used up.
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10
Using pastry scraper, Chinese cleaver or large knife, cut snakes crosswise into 3/8-inch pieces.
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11
Bring 6 quarts of salted water to boil.
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12
Add gnocchi in 3 or 4 batches, letting water return to boil after each batch.
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13
Cook 5 to 10 minutes, or until gnocchi have about doubled in size.
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14
Drain, butter and serve.
