| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Italian |
4 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Milk |
| 3/4 |
c |
Fine semolina |
| 1/2 |
c |
Butter |
| 6 |
tb |
Parmesan cheese |
| 2 |
|
Egg yolks |
|
|
Salt |
|
|
Pepper |
|
|
Pinch of ground nutmeg |
|
|
Breadcrumbs |
INSTRUCTIONS
These are sometimes thought to be a Roman specialty, but in fact they
are eaten all over Italy.
Heat milk with a pinch of salt, and when it boils gradually add
semolina, stirring the whole time with a wooden spoon to avoid lumps.
Continue to cook, stirring, for 20 minutes. Remove from heat and add 2
tablespoons butter in small pieces. then gradually stir in 2 tablespoons
parmesan cheese, the egg yolk, one at a time, a pinch of pepper and nutmeg.
Oil 1 or 2 large dishes or clean marble kitchen slab and pour semolina
mixture on. Spread out to 1/2-inch thickness using a cold wet spatula and
allow to cool.
Preheat oven to 350 degree F (175 degree C). Melt remaining 6
tablespoons butter; use some of butter to grease the casserole you want to
cook and serve gnocchi in. Cut out squares ot circles of semolina dough and
place in greased dish. Drizzle with butter and sprinkle with parmesan, add
a second layer of gnocchi, and so on. Sprinkle breadcrumbs over gnocchi and
bake for about 20 minutes or until golden brown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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