Baked Semolina Gnocchi
Ingredients
The gnocchi
-
4
cups
whole milk
-
1
zest
lemon
-
1
cup
semolina flour
-
1
cup
freshly grated Parmigiano Reggiano
-
2
teaspoons
salt
-
3
egg yolks
lightly beaten
-
2
tablespoons
butter
For baking
-
butter
to smear
oven-to-table baking dish
Instructions
- Heat milk in a saucepan until it forms tiny bubbles, then reduce heat and slowly add semolina flour while whisking.
- Stir continuously until the mixture thickens and pulls away from the sides of the pot, about 15-20 minutes.
- Remove from heat, let cool slightly, then mix in two-thirds of the parmesan, salt, egg yolks, and butter.
- Spread the gnocchi batter onto a damp surface to a thickness of about ⅜ inch and let it cool completely.
- Preheat the oven to 400°F.
- Cut the cooled batter into disks using a biscuit cutter.
- Butter a baking dish and arrange the gnocchi in a single layer, overlapping them slightly.
- Sprinkle with remaining parmesan and dot with butter, then bake for 15-20 minutes until golden.
- Let it settle for 5 minutes before serving directly from the baking dish.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
300mg
Cholesterol
100mg
You might also like