Semolina Gnocchi Recipe - Cooking Index
Semolina Gnocchi Recipe - Cooking Index
| 2 cups | 474ml | 1% low-fat milk |
| 1 cup | 62g / 2.2oz | Pasta flour - (semolina) |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/8 teaspoon | 0.6ml | Ground nutmeg |
| 1 | Egg | |
| 1/4 cup | 36g / 1.3oz | Grated fresh parmesan cheese |
| Vegetable cooking spray |
Heat milk over medium-low heat in a large saucepan to 180 or until tiny bubbles form around edge. (Do not boil.) Remove from heat; gradually add flour, salt, and nutmeg, stirring until well blended. Place pan over low heat; cook 1 minute, stirring vigorously until mixture leaves sides of pan and forms a ball. Add egg, stirring vigorously; cook 1 minute. (Mixture will be thick.)
Remove from heat; add cheese, stirring vigorously until well blended. Spread mixture into a 9-inch square pan coated with cooking spray, using hands and a rubber spatula dipped in cold water. Press heavy-duty plastic wrap on surface of dough, and chill 1 hour or until firm. Invert dough onto a cutting board; cut into 16 (1-1/2-inch) squares. Cook according to Gratin or Pan-frying procedure (see page 90).
Source:
Molto Mario MB1D24
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