Semolina Gnocchi
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Bring milk, coarse salt, and nutmeg to simmer in heavy large saucepan over medium heat
2
Turn heat to very low; gradually whisk in semolina
3
Cook until mixture is very thick, whisking constantly, 1 to 2 minutes
4
Remove from heat
5
Whisk in egg yolks, then Parmesan cheese and 2 tablespoons butter
6
Pour semolina into 13x9x2-inch baking pan; spread evenly
7
Cover pan tightly with plastic wrap and refrigerate at least 4 hours
8
DO AHEAD: Semolina can be made 2 days ahead
9
Keep chilled
10
Preheat oven to 400°F
11
Coat large rimmed baking sheet with remaining 1 tablespoon butter
12
Cut chilled semolina into twelve 3-inch squares
13
Carefully arrange semolina squares on prepared baking sheet, spacing apart
14
Bake gnocchi until bottoms brown, about 15 minutes
15
Bring milk, coarse salt, and nutmeg to simmer in heavy large saucepan over medium heat
16
Turn heat to very low; gradually whisk in semolina
17
Cook until mixture is very thick, whisking constantly, 1 to 2 minutes
18
Remove from heat
19
Whisk in egg yolks, then Parmesan cheese and 2 tablespoons butter
20
Pour semolina into 13x9x2-inch baking pan; spread evenly
21
Cover pan tightly with plastic wrap and refrigerate at least 4 hours
22
DO AHEAD: Semolina can be made 2 days ahead
23
Keep chilled
24
Preheat oven to 400°F
25
Coat large rimmed baking sheet with remaining 1 tablespoon butter
26
Cut chilled semolina into twelve 3-inch squares
27
Carefully arrange semolina squares on prepared baking sheet, spacing apart
28
Bake gnocchi until bottoms brown, about 15 minutes
29
Available at some supermarkets and at specialty foods stores and Italian markets
30
Available at some supermarkets and at specialty foods stores and Italian markets
31
Available at some supermarkets and at specialty foods stores and Italian markets