Semolina Gnocchi

These "gnocchi" are more like baked polenta cutouts. For a pretty presentation, cut the gnocchi with a three-inch-square scalloped cookie cutter.

Cuisine: ItalianMain Ingredient: Pasta

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Recipe
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Ingredients

Ready in 45 minutes
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Original recipe makes 12

Verified by stevemur

6 cupsWhole milk

1 tablespooncoarse kosher salt

1 pinchnutmeg; ground

2 1/2 cupssemolina flour; (pasta flour)*

6 largeEgg yolks

1/2 cupParmesan cheese; freshly grated

3 tablespoonsunsalted butter; divided

Semolina Gnocchi Preparation

Bring milk, coarse salt, and nutmeg to simmer in heavy large saucepan over medium heat. Turn heat to very low; gradually whisk in semolina. Cook until mixture is very thick, whisking constantly, 1 to 2 minutes. Remove from heat. Whisk in egg yolks, then Parmesan cheese and 2 tablespoons butter.

Pour semolina into 13x9x2-inch baking pan; spread evenly. Cover pan tightly with plastic wrap and refrigerate at least 4 hours. DO AHEAD: Semolina can be made 2 days ahead. Keep chilled.

Preheat oven to 400F. Coat large rimmed baking sheet with remaining 1 tablespoon butter. Cut chilled semolina into twelve 3-inch squares. Carefully arrange semolina squares on prepared baking sheet, spacing apart. Bake gnocchi until bottoms brown, about 15 minutes.