Prep 1 hr 15 mins
Cook 45 mins
This is a traditional Italian recipe but is very rich, serve it as a side. For a less rich version omit the eggs.
- 700 ml milk
- 1 pinch nutmeg
- 90 g butter
- 225 g semolina
- 125 g grated parmesan cheese
- 2 eggs, beaten
- 60 g grated gruyere cheese
- Pour the milk into a pan and bring to the boil. remove from the heat and add the nutmeg, 25g of the butter and seasoning if desired.
- Gradually stir the semolina into the milk whisking out any lumps. Return to a low heat and simmer for 10 minutes.
- Beat half the parmesan into the semolina followed by the eggs until smooth.
- Spread the semolina on a sheet of baking parchment or oiled tray. Smooth the surface so it is 1/2 inch thick. Allow to cool then chill in the refrigerator for 1 hour.
- Once chilled use a cookie cutter to cut circles out of the semolina dough.
- Grease a shallow ovenproof dish and lay any trimmings from the semolina in the bottom. Lay the circles in an overlapping fashion until used up.
- Melt the remaining butter and pour over the gnocchi. Sprinkle with the cheeses.
- Bake for 30 mins at 200C/400F.
This is one of my favorite dishes from italy, I so enjoyed eating it again!