Yield: 4 Servings
|\N \N||Vegetable oil|
|2 eaches||Egg yolks -- lightly beaten|
|1 cup||Parmesan cheese -- grated|
|1 cup||Semolina flour|
Line bottom of 15 x 10 x 1 inch pan with aluminum foil. Generously oil the foil. Heat milk, salt, nutmeg and pepper in heavy 3 quart saucepan over medium high heat just to simmering. Do not boil.
Reduce heat to medium low begin whisking or stirring mi Add egg yolks, ¾ cup of the cheese and 2 tablespoons of the butter to semolina mixture; stir until butter is melted and mixture is smooth.
Transfer mixture to prepared pan. Pat out with spatula to ⅜ inch thick. Refrigerate uncovered until cold, at least 1 hour. Heat oven to 425 degrees.
Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with 2 inch round cutter. Arrange gnocchi overlapping in 10 inch shallow flameproof baking dish. Melt remaining 4 tablespoon butter in small saucepan. Drizzle melted Recipe By :