| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Kaz |
4 |
Servings |
INGREDIENTS
|
|
Vegetable oil |
| 3 |
c |
Milk |
| 1 1/2 |
ts |
Salt |
| 1 |
pn |
Nutmeg |
| 1 |
pn |
Pepper |
| 2 |
|
Egg yolks — lightly beaten |
| 1 |
c |
Parmesan cheese — grated |
| 6 |
tb |
Butter |
| 1 |
c |
Semolina flour |
INSTRUCTIONS
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, 3/4 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 3/8 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 :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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