Semolina Gnocchi(A Variation Of The Classic Potato Dumpling)

1. 1

   Boil the milk with half of the butter, a little salt and a pinch of nutmeg.

2. 2

   Add the semolina flour a little at a time, mixing with a whisk.

3. 3

   Cook 15-20 minutes on low heat.

4. 4

   Add egg yolks and half of the parmesan cheese.

5. 5

   Mix well.

6. 6

   Pour into a pre-oiled sheet pan.

7. 7

   Use a wetted rolling pin to flatten down mixture to 3/4 inch high.

8. 8

   When cool, cut into rounds, approximately 1 1/2 inch in diameter.

9. 9

   Overlap discs on a buttered baking dish, so half of each disc is covered.

10. 10

    Sprinkle with the remaining parmesan cheese and butter.

11. 11

    Bake at 400 degrees until golden brown.

12. 12

    Serve while hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.