Pour the milk into a pot, turn on the heat and let it heat up: when it is almost boiling, move from the heat, pour flour and salt all at once and stir with a wooden spoon until the mixture starts to detach from the walls of the pot .
Transfer the mixture to a floured surface and work it quickly until it is completely homogeneous, then let it cool (I divided it into several parts to speed up the cooling).
Once cold, make some cylinders from the dough and cut them into chunks, then make some balls.
The milk gnocchi are ready, you just have to cook them (like all gnocchi, when they rise to the surface they will be cooked) and season them as you like.
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