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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