Gnocchi Di Semolina

Recipe Ingredients

3 1/2 cups	829ml	Milk
3/4 cup	177ml	Fine semolina
1/2 cup	99g / 3.5oz	Butter
6 tablespoons	90ml	Parmesan cheese
2		Egg yolks
		Salt
		Pepper
1		Ground nutmeg
		Breadcrumbs

Recipe 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 350F (175F 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.

Source:
Peter Duri of the Italian Pavilion

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