Serves: 4
Total Calories: 288
1 In a medium saucepan, heat the milk and 1 cup of the water over medium heat until simmering. Stir together the remaining 1 cup water and the semolina. Scrape the mixture into the liquid. Add the salt. Cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to low and cook, stirring well, for 20 minutes, or until the mixture is very thick.
2 Remove the pot from the heat. Stir in 2 tablespoons of the butter and half of the cheese. Rapidly beat in the egg yolks with a whisk.
3 Lightly moisten a baking sheet. Pour the semolina onto the sheet and spread it to a 1/2-inch thickness with a metal spatula. Let cool, then cover and chill for one hour or up to 48 hours.
4 Place a rack in the center of the oven. Preheat the oven to 400°F. Butter a 13 × 9 × 2-inch baking dish.
5 Dip a 1 1/2 -inch cookie or biscuit cutter in cool water. Cut out rounds of the semolina and arrange the pieces in the prepared baking dish, overlapping slightly.
6 Melt the remaining 2 tablespoons butter in a small saucepan, and drizzle it over the gnocchi. Sprinkle with remaining cheese. Bake 20 to 30 minutes or until golden brown and bubbling. Let cool 5 minutes before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Semolina Gnocchi recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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