Yield: 1 recipe
Measure | Ingredient |
---|---|
4 cups | Milk |
1 cup | Italian Semolina |
2 teaspoons | Salt |
3 tablespoons | Butter |
1¼ cup | Parmesan cheese, grated |
2 \N | Eggs |
1. Bring milk to a boil in a large saucepan. stir in semolina in a thin stream and add milk. Cook, whisking constantly, until mixture is very thick. Patience, this takes about 20 minutes. When a wooden spoon will stand up in the semolina, it is ready. Stir in 2 tablespoons butter and 1 cup parmesan cheese. Beat in eggs.
2. pour semolina onto a buttered baking sheet and spread to a thickness of ⅜ of an inch. Use a wet spatula or wet your hands with cold water and pat out until smooth. Chill in refrigerator until hard.
3. When cold, cut in triangles. Arrange half the triangles in a buttered baking dish. Spread with hot pasta sauce and grated Swiss or Gruyere cheese. Cover with another layer of gnocci, sauce and cheese and bake in a 425 degree oven for 15 to 20 minutes or until top starts to brown.
Mary Riemerman
Submitted By MARY RIEMERMAN On 10-09-95