INGREDIENTS

INSTRUCTIONS

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@prodigy.net"  Per serving: 385 Calories (kcal); 13g Total
Fat; (31% calories from  fat); 16g Protein; 48g Carbohydrate; 104mg
Cholesterol; 578mg Sodium  Food Exchanges: 2 1/2 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 0  Fruit; 2 Fat; 0 Other Carbohydrates  Recipe
by: Martha Stewart  Converted by MM_Buster v2.0n.

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