Semolina gnocchi

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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

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