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thursday 24 May 2018  
Home > Semolina gnocchi recipes
 
01.01.2003 -side dish - gnocchi

Semolina gnocchi

« An original gnocchi where potato has been replaced by semolina. A big thank you to Jean who sent me this recipe to suggest something more original to accompany osso-buco and other escalopes. » 
Type Side dish - gnocchi - semolina - parmesan      
Level of difficulty average
Preparation time preparation 30 minutes
Origin Italy
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Ingredients

  • 1qt (1 liter) of milk
  • 7oz (200g) of wheat semolina
  • 3.5oz (100g) of butter
  • 3.5oz (100g) of grated grana Parmesan
  • 4 egg yolks
  • Sunflower oil
  • Nutmeg, salt and pepper

Preparation

  • Melt 2/3 of the butter over high heat in a large saucepan
  • Add milk and heat until it begins to simmer
  • Remove from heat and gradually add the semolina, constantly blending with a whisk.
  • As soon as the mixture begins to thicken, mix with a wooden spoon or spatula.
  • Add salt, pepper and grated nutmeg.
  • Return to low heat during 15 minutes while stirring constantly.
  • Remove from heat and add egg yolks one at a time, mixing well.
  • Add parmesan and mix. The preparation should be a very shiny, supple dough.
  • On an oiled work surface, roll the dough to a thickness of 1/3 in (1cm).
  • Let cool and cut dough in ovals that are about 2/3 in x 1/3 in (2cm x 1 cm)
  • Place gnocchi in a baking dish
  • Pour the rest of melted butter over the gnocchi
  • Cook under a grill or in a preheated oven at 390°F (200°C).
  • Leave it just long enough to become golden and to heat up
  • Serve hot

Suggestion

Of course, it is highly possible to vary the preparation for example, by removing the parmesan and adding other ingredients (chives, fines herbes…).
 

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See Also :
Italian food recipes (Italy)  Italian food recipes (Italy)
Parmesan recipes (cheese - parmigiano reggiano)  Parmesan recipes (cheese - parmigiano reggiano)
Side dish recipes  Side dish recipes
 
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