Search
by Ingredient

Gnocchi Di Semolina

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by fritsy

YIELD

4 servings

PREP

10 min

COOK

45 min

READY

1 hrs

Ingredients

3 ½ 828
CUPS ML MILK
¾ 177
½ 118
CUP ML BUTTER
6 9E+1
TABLESPOONS ML PARMESAN CHEESE
2 2
EACH EACH EGG YOLKS *
1 1
X X SALT *
1 1
X X BLACK PEPPER *
1 1
PINCH PINCH NUTMEG
ground *
1 1
X X BREAD CRUMBS *

Directions

Heat milk with a pinch of salt, and when it boils gradually add semolina, stirring the whole time with a wooden spoon to avoid lumps.

Continue to cook, stirring, for 20 minutes.

Remove from heat and add 2 tablespoons butter in small pieces. then gradually stir in 2 tablespoons parmesan cheese, the egg yolk, one at a time, a pinch of pepper and nutmeg.

Oil 1 or 2 large dishes or clean marble kitchen slab and pour semolina mixture on.

Spread out to ½-inch thickness using a cold wet spatula and allow to cool.

Preheat oven to 350℉ (180℃).

Melt remaining 6 tablespoons butter; use some of butter?to grease the casserole you want to cook and serve gnocchi in.

Cut out squares ot circles of semolina dough and place in greased dish.

Drizzle with butter and sprinkle with parmesan, add a second layer of gnocchi, and so on.

Sprinkle breadcrumbs over gnocchi and bake for about 20 minutes or until golden brown.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 281g (9.9 oz)
Amount per Serving
Calories 454 59% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 19g 93%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 366mg 15%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 28g
Vitamin A 23% Vitamin C 1%
Calcium 35% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

    Email this recipe