Components
Milk, 1 liter
Semolina, 200 g.
Butter, 50 g.
Egg, 1
Parmesan cheese, 200 g.
Salt and pepper to style
Preparation
– Grate half of the cheese with a nice grater and the opposite half with a rough grater.
– Warmth the milk with the butter, salt and pepper till it boils.
– Add the semolina within the type of a raindrop whereas stirring with a picket spoon.
– When the semolina is cooked and falls away from the underside of the pan, take away from the warmth.
– Add the egg and finely grated cheese, at all times stirring,
– Unfold the combination on a buttered counter, forming a 2 cm layer. of thickness.
– Reduce the gnocchi with a spherical pasta cutter of about 4 cm. diameter.
– Place the semolina gnocchi in a greased roasting pan that may go within the oven.
– Sprinkle the semolina gnocchi with the coarsely grated cheese.
– Bake in a sizzling oven till the semolina gnocchi are golden brown (quarter-hour or so).
– Semolina gnocchi could be served accompanied by cooked ham rolls.
