Ingredients
- 250 g semolino
- 1 litre of milk
- 2 eggs
- 20 g butter
- 2 tbsp parmesan
- pinch of salt
Preparation
Step 1
Heat milk with the salt . When milk boils, add the semolino, stirring constantly.Cook for 5mins and then remove from the heat. Add the butter and grated parmesan and mix well.
Place the semolino dough between 2 sheets of grease proof baking paper & roll out with a rolling pin until it is about .5 cm thick. Remove the top layer of paper and with a pasta stamp or even the rim of a champagne flute or normal glass you can make the round shapes.
Take a pyrex dish, grease with a bit of butter, then place the gnocchi, oerlapping slightly to cover the bottom of the dish.
At this point you have a couple of choices
1 – Simple. Top with butter & grated parmesan and bake in a hot oven for 10-12 mins.
2 - Top with butter, grated parmesan and beschiamella and bake in hot oven for 10-12mins.
3 – Butter, grated truffle and a little parmesan & bake as above. If you like truffles,you can also add when you remove from heat & add the butter & parmesan for a stronger flavour.
4 – You can also top with a tomato sauce ( see recipe) , meat sauce ( see recipe) , saucemade with porcini trifolati ( see recipe) spinach and beschiamella... the options are endless!!!