Baked Semolina Gnocchi Recipe
Ingredients
| Milk | 2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| 3/4 cup semolina or quick-cooking farina | ||
| Salt | 1 Teaspoon | |
| Dash ground nutmeg | ||
| Eggs | 2 , beaten | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Butter/Margarine | 3 Tablespoon, melted | |
Directions
In saucepan heat 2 cups milk and 1/4 cup butter till boiling.
Combine 1 cup milk, semolina, salt, and nutmeg; pour into boiling milk mixture, stirring constantly.
Cook and stir about 5 minutes or till very thick.
Remove from heat.
Stir about 1 cup of the hot mixture into eggs; return to mixture in pan.
Stir in 1/2 cup cheese.
Pour into greased 13x9x2-inch baking pan.
Cover; chill at least 30 minutes or till firm.
With 2-inch round cutter, cut semolina mixture into circles.
Overlap circles in greased 13x9x2-inch baking pan.
Place remaining pieces around edges.
Brush with 3 tablespoons melted butter and sprinkle with remaining 1/2 cup cheese.
Bake in 425° oven for 25 to 30 minutes or till golden brown.
Combine 1 cup milk, semolina, salt, and nutmeg; pour into boiling milk mixture, stirring constantly.
Cook and stir about 5 minutes or till very thick.
Remove from heat.
Stir about 1 cup of the hot mixture into eggs; return to mixture in pan.
Stir in 1/2 cup cheese.
Pour into greased 13x9x2-inch baking pan.
Cover; chill at least 30 minutes or till firm.
With 2-inch round cutter, cut semolina mixture into circles.
Overlap circles in greased 13x9x2-inch baking pan.
Place remaining pieces around edges.
Brush with 3 tablespoons melted butter and sprinkle with remaining 1/2 cup cheese.
Bake in 425° oven for 25 to 30 minutes or till golden brown.
Chef
