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Roman-style Gnocchi https://www.metro.ca/userfiles/image/recipes/gnocchis-romaine-6181.jpg PT50M PT10M PT1H00M
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 2 1/3-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.
4
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
Roman-style Gnocchi

Roman-style Gnocchi

Rate this recipe
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4
servings
0:50
Preparation
0:10
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 cups
    (500 mL)
    milk
  • 2 Tbsp.
    (30 mL)
    butter
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    SAVE UP TO $3.36
    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $3.33 ea.

    454 g SALTED OR UNSALTED


  • 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
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $3.36
    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $3.33 ea.

    454 g SALTED OR UNSALTED

Imprimer ma sélection

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 2 1/3-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.

Source : Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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