in Italy

Semolina gnocchi

updated

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Ingredients for 4 servings:

  • ¾ liter of milk
  • 50 g butter
  • 200 g semolina
  • 2 egg yolks
  • Butter, for greasing
  • 50 g butter
  • ½ liter of milk
  • 3 tbsp flour
  • ½ tsp salt
  • pepper
  • 1 pinch of nutmeg
  • ½ cup(s) Parmesan cheese, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Baked gnocchi

Bring the milk and butter to a boil and stir in the semolina. Reduce heat to low and simmer for 15 minutes, stirring constantly. Remove from heat, stir in the egg yolks, and let cool. Roll out the dough into a sausage shape on a floured surface. Cut into 2-3 cm thick slices. Grease an ovenproof dish with butter and layer the gnocchi. Melt the butter in a saucepan, stir in the flour with a whisk. Add the milk and simmer until reduced to a sauce. Season with salt, pepper, and nutmeg. Pour the sauce over the gnocchi. Sprinkle with Parmesan cheese. Cook in an oven preheated to 180°C for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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