'1 liter of milk'
'1 cup of semolina ( durum wheat flour)'
'1/2 cup of grated Parmesan cheese'
'to taste salt'
'3 large egg yolks, slightly beaten'
'2 tablespoons of melted butter'
'110g of thin-cut bacon strips'
'100g of cold cubed butter'
'1 liter of milk'
'1 cup of semolina ( durum wheat flour)'
'1/2 cup of grated Parmesan cheese'
'to taste salt'
'3 large egg yolks, slightly beaten'
'2 tablespoons of melted butter'
'110g of thin-cut bacon strips'
'100g of cold cubed butter'
Aquatic the milk and, just before boiling, gradually whisk in the semolina with a wooden spoon, stirring constantly
Continue stirring over low heat until the mixture detaches from the bottom of the pan (about 15 minutes)
Remove from heat, let cool slightly, and add 2/3 of the Parmesan cheese, salt, egg yolks, and melted butter
Mix quickly
Mist a surface with cold water (more if needed) and roll out the dough using a pastry scraper or pasta machine to achieve a thickness of about 1 cm
Let cool completely
Cut the dough into circles of 5cm in diameter using a biscuit cutter or the rim of a cup
Grease a baking dish with butter and arrange the gnocchi in overlapping layers, like tiles
Cover with butter cubes, grated cheese, bacon, and bake at a preheated oven for 15 minutes
Remove from heat, let rest for 5 minutes before serving
Yields 6 portions.
