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1. Mix the eggs and sugar, and stir until white.
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2. Sift in low-gluten flour.
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3. Stir well.
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4. Heat the milk to a boil, slowly pour it into the egg batter twice, and stir quickly evenly.
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5. Put it into the pot, stir continuously while heating on a low fire (to prevent sticking to the pot or gnocchi), and stir until the batter is thick and paste-like.
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6. Turn off the heat, add butter while it is still hot, stir well and let cool.
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7. Cover with plastic wrap after it has cooled thoroughly and put it in the refrigerator for at least one hour before using.
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8. Here is a recent photo.
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