Roman-style Gnocchi
| Preparation: | 50 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 1 h |
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010 |
Recipe ingredients
- 2 cups (500 mL) milk
- 2 Tbsp. (30 mL) butter*
- Salt and pepper to taste
- Ground nutmeg* to taste
- 1 cup (115 g) semolina flour
- 1 cup (80 g) grated Parmigiano-Reggiano
- 1 whole egg*
- 2 egg yolks*
- Butter*
Preparation
Heat to scald the milk, butter, salt, pepper and nutmeg.
Remove from heat and pour in semolina in a thin stream.
Put the pan on low heat and cook about 10 minutes, stirring continuously with a wooden spoon.
Remove from heat and stir in Parmesan.
Cool and stir in lightly beaten egg and egg yolks.
Pour onto a lightly oiled or dampened cookie sheet and spread evenly to a thickness of about ¾ in. (2 cm). Cover with plastic wrap and cool.
Using a cookie cutter, cut 2- to 2⅓-in. (5- to 6-cm) circles.
Heat oven to 425°F (220°C).
Butter a gratin dish. Arrange gnocchi, sprinkle with Parmesan and dot with butter.
Bake until browned.
Suggestion
These gnocchi are delicious with tomato sauce.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account