Description
This is a traditional italian recipe but is very rich, serve it as a side. For a less rich version omit the eggs.
Ingredients
- Milk
- Nutmeg
- Butter
- Semolina
- Parmesan Cheese
- Eggs
- Gruyere Cheese
Instructions
- Pour the milk into a pan and bring to the boil
- Remove from the heat and add the nutmeg, 25g of the butter and seasoning if desired
- Gradually stir the semolina into the milk whisking out any lumps
- Return to a low heat and simmer for 10 minutes
- Beat half the parmesan into the semolina followed by the eggs until smooth
- Spread the semolina on a sheet of baking parchment or oiled tray
- Smooth the surface so it is 1 / 2 inch thick
- Allow to cool then chill in the refrigerator for 1 hour
- Once chilled use a cookie cutter to cut circles out of the semolina dough
- Grease a shallow ovenproof dish and lay any trimmings from the semolina in the bottom
- Lay the circles in an overlapping fashion until used up
- Melt the remaining butter and pour over the gnocchi
- Sprinkle with the cheeses
- Bake for 30 mins at 200c / 400f