Semolina Gnocchi
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- dl milk
- g semolina
- g butter
- g grated Parmesan cheese
- eggs
- salt
Instructions
- Cook the semolina in the milk; off heat, salt and stir in half the butter and half the Parmesan, then add the eggs.
- Spread a finger and a half thick, cool, and cut into diamonds.
- Layer the gnocchi in a dish with the remaining butter and Parmesan (dusting each layer, not the top).
- Brown in a Dutch oven and serve hot.