Semolina Gnocchi with Parmesan and Sage Butter

By patticakes

Ingredients

• 1/2 cup semolina
• 2 cups milk
• 3/4 ts kosher or sea salt
• 2 TBS extra virgin olive oil
• 1/2 cup finely grated Parmigiano Reggiano, divided
• 1 TBS melted butter (unsalted)
• at least 6 sage leaves, coarsely chopped

Preparation

Step 1

Whisk together semolina, milk and salt in a heavy 2 quart saucepan and bring to a boil over medium heat, whisking frequently. Reduce heat to low and cook, stirring frequently until very stiff, about 5-7 minutes. Stir in 1/4 cup parmesan.
Coat a baking sheet with 1 TBS of the olive oil. Spread the mixture 1/2 inch thick onto the oiled baking sheet and chill, uncovered, until very firm, about 30 minutes.
Preheat oven to 450. Lightly coat a 13x9 inch gratin dish with remaining olive oil. Using a 2 inch ring mold, cut circles and place in prepared gratin dish, overlapping slightly. Brush with butter and sprinkle with remaining cheese and sage leaves. Bake in middle of oven untl golden around edges, about 15 minutes. Cool for 5 minutes before serving.