Semolina Gnocchi

1. 1

   Put milk butter and salt in a large saucepan over medium heat until butter melts.

2. 2

   Slowly add in the semolina flour whisking constantly.

3. 3

   Cook over medium heat, stirring constantly until the semolina is very thick and your arm is tired! This takes about 15 minutes maybe a bit longer if your pan is smaller. I like to use one with a large bottom so that the liquid evaporates quickly. Do not walk away during this step. You do not want burnt semolina.

4. 4

   Scrape the cooked mixture onto a rimmed cookie sheet. It does not need to be greased. Spread mixture evenly. Wrap and refrigerate for a few hours or even overnight.

5. 5

   When you are ready cut gnocchi into 2 inch squares. Use can use a ruler or just eyeball it like me.

6. 6

   Prepare two glass 9 by 13 pans by brushing them with some of the melted butter. Just enough to coat the pans.

7. 7

   Arrange cut gnocchi by laying them like a diamond and overlapping each other in rows. This allows for a great crust to form on the gnocchi.

8. 8

   Brush gnocchi with the remaining melted butter and sprinkle with the cheese.

9. 9

   Bake at 400 degrees for 20 to 30 minutes or until gnocchi and golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.