Gourmet Recipes from All over the World
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Line bottom of 15 x 10 x 1 inch pan with aluminum foil. Generously oil the
foil. Heat milk, salt, nutmeg and pepper in heavy 3 quart saucepan over
medium high heat just to simmering. Do not boil. Reduce heat to medium low
begin whisking or stirring mi
Add egg yolks, 3/4 cup of the cheese and 2 tablespoons of the butter to
semolina mixture; stir until butter is melted and mixture is smooth.
Transfer mixture to prepared pan. Pat out with spatula to 3/8 inch thick.
Refrigerate uncovered until cold, at least 1 hour. Heat oven to 425
degrees.
Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out
of mixture with 2 inch round cutter. Arrange gnocchi overlapping in 10 inch
shallow flameproof baking dish. Melt remaining 4 tablespoon butter in
small saucepan. Drizzle melted
Ingredients:
3 Cup(s) Milk
1 1/2 Teaspoon(s) Salt
1 Pinch(s) Nutmeg
1 Pinch(s) Pepper
2 Egg yolks -- lightly beaten
1 Cup(s) Parmesan cheese -- grated
6 Tablespoon(s) Butter
1 Cup(s) Semolina flour |
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