Prep 15 mins
Cook 40 mins
This is a great switch from the more common 'potato gnocchi'. Boun Appetit!
- 3 cups milk
- 1⁄2 teaspoon ground nutmeg
- 3⁄4 cup semolina
- 1 egg, beaten
- 1 1⁄2 cups grated parmesan cheese
- 60 g butter, melted
- 1⁄2 cup cream
- 1⁄2 cup grated mozzarella cheese
- Line a deep corning ware dish (12x8 inch) with parchment paper.
- In a sauce pan place milk, half the nutmeg and some salt and pepper (to desired taste) and bring to a boil stirring occasionaly.
- Cook for 5-10 minutes or until the semolina is very stiff.
- Remove the pan from the heat source.
- Add the beaten egg and 1 cup of Parmesan cheese and stir the mixture well.
- With a spatula spread the mixture in the corning ware pan and place in the refrigerator for 1 hour or until firm.
- Preheat the oven to 350F.
- Using a biscuit cutter, flour it and cut the semolina into rounds.
- Place then evenly in a greased shallow casserole dish.
- Place the butter over the top and then the cream.
- Combine the remaining parmesan and mozzarella cheese and sprinkle over top.
- Finally sprinkle the remaining nutmeg.
- Bake for 20-25 minutes or until golden.
personally, i am on the fence about this recipe, but tipping over to the 4* side of the fence since DH quite liked this. i think for him, it was reminiscent of a popular south indian savory dish made from semolina called upma. i could not quite adapt my palate to this in the savory form, so it was just okay for me - i think i will stick with the traditional potato when it comes to gnocchi.