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August 2, 2011
Baked Parmesan Gnocchi
Homestyle Pasta
Prep time:
32 minutes, plus chillingbaking time:
25 to 30 minutes“My folks couldn't believe how many fresh, hot gnocchi we children could eat.”
Ingredients
Serves 4
- 2 cups milk
- 4 tablespoons butter
- 3/4 cup semolina or quick-cooking farina
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese, divided
- 3 tablespoons butter, melted
Directions
1
Combine 2 cups milk and 4 tablespoons butter in a medium saucepan. Bring to a boil over medium heat, stirring continually.
2
Combine 1 cup milk mixture, semolina, salt and nutmeg in a small bowl and mix well. Add to remaining milk mixture. Cook over low heat, stirring continually, until thickened, about 5 minutes. Remove from heat.
3
Stir 1 cup of the hot mixture into the eggs. Return mixture to saucepan. Stir in 1/2 cup Parmesan.
4
Line a 13 × 9-inch baking pan with foil. Grease the foil. Spread the semolina mixture on the foil. Chill, covered, until firm, about 45 minutes.
5
Preheat the oven to 425ºF. Grease a 13 × 9-inch baking pan.
6
Cut the semolina mixture with a 2-inch round cutter. Arrange circles in prepared baking pan, overlapping as needed. Brush with melted butter. Sprinkle with remaining Parmesan. Bake until golden, about 25 to 30 minutes.
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Grandma's Secret Trick
Grandma's Secret Trick
When the family moved to the South, Grandma couldn't find semolina or farina in the grocery store. After some experimenting, she discovered that cream of wheat, either old-fashioned or the quick (but not instant) variety, made gnocchi almost identical to semolina gnocchi.
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