5 cups of milk
6 tablespoons of butter
1/2 teaspoon of nutmeg
Salt and black pepper to taste
1 1/4 cup of semolina
4 egg yolks
Oil for greasing
1 cup of grated Parmesan cheese
Accessories
A round cookie cutter with a 5 cm diameter
5 cups of milk
6 tablespoons of butter
1/2 teaspoon of nutmeg
Salt and black pepper to taste
1 1/4 cup of semolina
4 egg yolks
Oil for greasing
1 cup of grated Parmesan cheese
Accessories
A round cookie cutter with a 5 cm diameter
1
Reserve two tablespoons of milk
2
Place the remaining milk in a saucepan and bring to a medium heat until warm
3
Before it boils, add four tablespoons of butter, nutmeg, a pinch of salt, and black pepper
4
Add semolina and mix vigorously
5
Cook while stirring constantly until it comes off the bottom of the pan
6
Dissolve the egg yolks in the two reserved tablespoons of milk and add to the semolina mixture
7
Mix quickly
8
Preheat the oven to a high temperature
9
Grease a smooth surface with oil and pour in the gnocchi dough
10
Spread it evenly, about 1 cm thick
11
Let it cool, then use a round cookie cutter to cut out circles of the gnocchi
12
Arrange them on an oiled plate
13
Top with the remaining butter and sprinkle with Parmesan cheese
14
Bake for 30 minutes or until golden brown
15
Serve.
