A most excellent gnocchi

Yield: 4 Servings

Measure Ingredient
Vegetable oil
3 cups Milk
1½ teaspoon Salt
1 pinch Nutmeg
1 pinch Pepper
2 eaches Egg yolks -- lightly beaten
1 cup Parmesan cheese -- grated
6 tablespoons Butter
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 :

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