Baked Parmesan Gnocchi

Send to a Friend
Print

Ingredients

• 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.