Semolina Gnocchi is a traditional Italian recipe (from Rome) for a classic baked accompaniment made with semolina flour and milk. The full recipe is presented here and I hope you enjoy this classic Italian version of: Semolina Gnocchi.
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Ingredients:
720ml milk
1½ tsp salt
large pinch of nutmeg
large pinch of pepper
2 large egg yolks, lightly beaten
200g freshly-grated parmesan
6 tbsp butter
190g semolina
oil for greasing
Method:
Heat the milk in a large saucepan and add the salt, nutmeg and pepper. Heat until just simmering then reduce the heat and begin whisking the milk and slowly adding the semolina in a steady stream. Cook, stirring frequently, until the mixture is thick enough for a spoon placed in the middle to stand up unsupported for 5 to 10 minutes.
Reduce the heat to low and cook, stirring continually, for about 5 minutes. Remove from the heat and add the eggs, 3/4 of the cheese and 2 tbsp of the butter. Stir until the butter has melted and the mixture is smooth.
Prepare a 38x25x2.5cm baking pan by lining the bottom with aluminium foil and oiling generously. Pour the semolina mixture into this and level with a spatula. Place in the refrigerator and chill for at least an hour. Turn the mixture out onto a level surface and cut gnocchi out with a 5cm pastry cutter.
Arrange these, overlapping on a shallow flameproof baking dish. Melt the remaining butter in a small saucepan and drizzle over the gnocchi. Sprinkle the remaining cheese on top then place in an oven pre-heated to 220°C. Bake until crisp and golden (about 20 minutes). Place under a grill for a few minutes then serve immediately.
