Ingredienti
for 4
[ 200 g | 1 c ] semolina
[ 750 ml | 3/4 quart ] milk
[ 50 g | 1/2 stick ] butter
3 egg yolks
[ 250 g | 9 oz ] parmigiano
salt
(optional) a grating of nutmeg
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Ricetta
Boil the milk, add [ 30 g | 2 tbsp ] butter and some salt. Gradually pour the semolina into the milk, mixing in vigorously as you go to prevent the formation of lumps (this can be tricky).
Cool until tepid, then mix in the egg yolks and half the grated parmigiano (and the nutmeg if you are using it). Spread the semolina onto a counter in a [ 3 cm | 1 in ] thick layer and leave to cool completely.
With a small glass, cut out disks from the semolina sheet. Place in a buttered baking dish.
Distribute the rest of the butter in small pieces on the gnocchi, then sprinkle the remaining parmigiano.
Cook in the oven at [ 200 C | 400 F ] for about 12 min, then broil until deep golden.
Note: Some people (e.g. me) like their gnocchi swimming in a sweet warm butter parmigiano sauce. Consider adding another 50g of butter when baking.
Copyright © 2001-2009 Gianmarco Pinton
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