Title: Gnocchi Di Semolina
Categories: Italian
Servings: 4
3 1/2 c Milk
3/4 c Fine semolina
1/2 c Butter
6 tb Parmesan cheese
2 Egg yolks
Salt
Pepper
1 pn Ground nutmeg
Breadcrumbs
These are sometimes thought to be a Roman specialty, but in fact
they are eaten all over Italy.
Heat milk with a pinch of salt, and when it boils gradually add
semolina, stirring the whole time with a wooden spoon to avoid
lumps. Continue to cook, stirring, for 20 minutes. Remove from heat
and add 2 tb butter in small pieces. Then gradually stir in 2 tb
parmesan cheese, the egg yolk, one at a time, a pinch of pepper,
and nutmeg. Oil 1 or 2 large dishes or clean marble kitchen slab
and pour semolina mixture on. Spread out to 1/2" thickness using a
cold wet spatula and allow to cool.
Preheat oven to 350 F (175 C). Melt remaining 6 tb butter; use some
of butter to grease the casserole dish you want to cook and serve
gnocchi in. Cut out squares or circles of semolina dough and place
in greased dish. Drizzle with butter and sprinkle with parmesan,
add a second layer of gnocchi, and so on. Sprinkle breadcrumbs over
gnocchi and bake for about 20 minutes or until golden brown.
