- 1 liter whole milk
- pinch of nutmeg
- 250 g semolina flour
- 100 g unsalted butter, divided
- 100 g Parmigiano Reggiano, grated
- 2 egg yolks
- salt and pepper
- 40 g Gruyere, grated
- few sage leaves (fresh or dried)
- In a sauce pan bring milk, 40 g of butter, nutmeg, and salt to a low simmer.
- When butter is melted start slowly sprinkling in the semolina flour a little bit at a time stirring the mixture with a whisk in a clockwise manner.
- Continue this until the semolina is all in and the mixture starts to thicken, about 15 minutes start to finish.
- Take off heat and fold in egg yolks with a wooden spoon.
- Keep blending gently and add in Parmigiano.
- Line a large baking sheet 30cmx40cm with parchment paper.
- Scoop mixture out of pan with a spatula onto parchment.
- Level and smooth to edges of pan to a 1.5 cm thickness and place in the fridge for 15-20 minutes or until cool and set.
- Butter a 23 cmx26cm baking dish.
- Using a 5cm cookie cutter, cut out disks of gnocchi, and place in baking dish, overlapping disks onto one another a bit.
- In a sauté pan melt remaining butter with the sage leaves and sauté till butter begins to brown.
- Pour butter over gnocchi and sprinkle with grated Parmigiano and gruyere.
- Place in a 400 degree F oven and bake for 10 minutes.
- Turn oven to low broil and cook for an additional 10 minutes.
- Take out of oven and serve immediately.
They can be prepared the day before, and left in the refrigerator. Then bake them in the oven and serve hot.
The semolina leftovers can be worked again and used to make more gnocchi (dumplings), perhaps in a different shape, but just as good.
- Serving Size: 6-8 servings