Semolina Gnocchi (Gnocchi di Semolino)
Homemade semolina gnocchi is layered with melted butter and Parmigiano and baked.
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.