Yield: 6 servings
|2 teaspoons||Olive oil|
|1 quart||Whole milk|
|2 cups||Semolina flour|
|2 \N||Egg yolks|
|6 tablespoons||Grated parmesan cheese; plus|
|3 tablespoons||Grated parmesan cheese|
|1 pinch||Fresh grated nutmeg|
|1 tablespoon||Unsalted butter|
|\N \N||Romana Sauce; (see recipe)|
|2 tablespoons||White truffle oil|
Lightly oil a 9- by 13-inch baking dish.
In a large heavy-bottomed saucepan, bring milk to a boil over medium heat; add salt, and gradually stir in semolina, until smooth. Stir mixture constantly to prevent lumps, and continue to cook over medium heat until semolina thickens. Reduce heat to medium-low, and continue to stir until mixture begins to pull away from the sides of the pan. Remove the mixture from the heat, slowly beat in the egg yolks, stirring constantly to prevent them from cooking, then stir in 6 tablespoons of cheese. Add the nutmeg.
Spread the warm mixture 1 inch thick into the baking dish. Cover with parchment paper, and refrigerate for at least 2 hours.
Heat oven to 450 degrees.
Cut semolina into eighteen crescents with a round 3-inch biscuit cutter, a crescent-shaped 3-inch cookie cutter, or a juice glass. Arrange gnocchi in a buttered 14-inch oval casserole dish, cover with remaining cheese, and bake for about 15 to 20 minutes, until golden brown.
For each portion, arrange three gnocchi in a shallow bowl, top with Romana Sauce and drizzle with truffle oil. Serve immediately.
Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 385 Calories (kcal); 13g Total Fat; (31% calories from fat); 16g Protein; 48g Carbohydrate; 104mg Cholesterol; 578mg Sodium Food Exchanges: 2½ Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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