Roman Gnocchi

Recipe by Stellina
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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