01.01.2003 -side dish - 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« An original gnocchi where potato has been replaced by semolina.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. »
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||Side dish - gnocchi - semolina - parmesan
|Level of difficulty
||preparation 30 minutes
- 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
- 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
SuggestionOf 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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