Semolina Gnocchi (Gnocchi
di Semolino)
3/4 quart of milk
9 ounces finely ground semolina
5 ounces butter
2 1/2 ounces grated Parmigiano
1 pinch salt
2 large egg yolks
- Bring the milk to a boil in a little saucepan
with 1 ounce of butter and a pinch of salt. Add semolina little
by little, stirring all the while. Continue to stir and cook
for about half an hour. Turn off the heat; add 2 tablespoons
Parmigiano, the egg yolks and stir well.
- Wet a pastry board or a marble surface
and pour out the cooked semolino. Spread with a wet spatula to
make a layer about 1/2 inch thick. Let cool.
- Melt the remaining butter. Cut the layer
of semolino into round pieces, using a round mold about 1 1/2-inch
in diameter. Arrange the disks in slanted layers in a baking
dish, sprinkling each layer with melted butter and Parmigiano.
Bake until the top layer is crisp.
Makes ? servings.
Recipe courtesy of The Italian Trade Commission.
