Site Search:
      Home     Recipes     Store

A Most Excellent Gnocchi

Home | Recipes | A


  • Vegetable oil
  • 3 c Milk
  • 1 1/2 ts Salt
  • 1 pn Nutmeg
  • 1 pn Pepper
  • 2 Egg yolks -- lightly beaten
  • 1 c Parmesan cheese -- grated
  • 6 tb Butter
  • 1 c Semolina flour


Line bottom of 15 x 10 x 1 inch pan with aluminum foil. Generously oil the foil. Heat milk, salt, nutmeg and pepper in heavy 3 quart saucepan over medium high heat just to simmering. Do not boil. Reduce heat to medium low begin whisking or stirring mi
Add egg yolks, 3/4 cup of the cheese and 2 tablespoons of the butter to semolina mixture; stir until butter is melted and mixture is smooth.
Transfer mixture to prepared pan. Pat out with spatula to 3/8 inch thick. Refrigerate uncovered until cold, at least 1 hour. Heat oven to 425 degrees.
Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with 2 inch round cutter. Arrange gnocchi overlapping in 10 inch shallow flameproof baking dish. Melt remaining 4 tablespoon butter in small saucepan. Drizzle melted
Recipe By :
From Gemini's MASSIVE MealMaster collection at