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Baked Semolina Gnocchi Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Semolina/Quick-cooking farina||3⁄4 Cup (12 tbs)|
|Ground nutmeg||1 Dash|
|Eggs||2 , beaten|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
Serving size: Complete recipe
Calories 1726 Calories from Fat 1046
% Daily Value*
Total Fat 119 g182.6%
Saturated Fat 70.4 g351.9%
Trans Fat 0 g
Cholesterol 718.2 mg
Sodium 3134.5 mg130.6%
Total Carbohydrates 107 g35.5%
Dietary Fiber 4.9 g19.8%
Sugars 13.4 g
Protein 61 g121.2%
Vitamin A 70.5% Vitamin C 0.02%
Calcium 104.7% Iron 22.5%
*Based on a 2000 Calorie diet
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.