Roman-Style Semolina Gnocchi
An Italian-style baked pasta made by cooking coarse semolina with milk, cooling until firm, cutting into pieces, and baking.
Ingredients
milk
2 pt (12 dl)
semolina flour
12 oz (360 g)
butter
3 oz (90 g)
cheese (grated, used in two parts)
6 oz (180 g)
egg yolks
3
seasoning
to taste
ground nutmeg
to taste
Instructions
1
Cook the batter
Bring the milk to a boil, sprinkle in the semolina flour, keep stirring, and simmer over low heat for 5-10 minutes.
2
Season
Add the seasoning and ground nutmeg.
3
Add the enrichments
Stir in the egg yolks, cheese, and butter until evenly combined.
4
Shape and chill
Pour into a greased baking dish to a thickness of about 1/2 inch (1.25 cm) and let cool.
5
Cut into pieces
Use a 2 inch (5 cm) round cutter to stamp out rounds or cut into crescent shapes.
6
Broil
Scatter the trimmings over the bottom of a gratin dish, neatly arrange the rounds on top, drizzle with melted butter and cheese, and broil under a salamander until golden brown on top.
