- 4
Ingredients
- 4 cups whole or low-fat milk
- 1 cup semolina flour
- 3/4 tsp sea salt
- 1/8 tsp fresh grated nutmeg
- 1 large egg
- 1 tbsp unsalted butter, plus 2 tbsps, melted
- 1 cup fresh grated pecorino sardo
- fresh ground white pepper
- fresh chopped basil leaves
- sliced cherry tomatoes
Preparation
Step 1
Lightly butter a 9x13 baking dish.
In a large saucepan over med-high heat, bring the milk to a simmer. Whisk in the semolina, salt and nutmeg. Adjust the heat to maintain a simmer and cook, stirring constantly with a wooden spoon, until the mixture is very thick, 8-10 minutes. Remove from the heat and beat in the egg, the 1 tbsp butter and 1/2 cup cheese.
Spread the mixture even in the prepared baking dish, using a wet spatula to smooth and even the surface. Chill until firm, about 1 hour, or cover and chill for up to 1 day.
Preheat oven to 400.
Lightly butter a 2-qt gratin dish or shallow baking dish. Using a 2 1/2 - 3-inch cutter, cut out as many rounds as possible from the chilled semolina. Arrange the rounds, overlapping them slightly, in the prepared gratin dish. Arrange any remaining rounds on top. Brush the melted butter evenly over the rounds. Sprinkle with the remaining 1/2 cup cheese and pepper.
Bake the gnocchi until golden brown on top, 20-25 minutes. Serve hot directly from the dish. Garnish with the basil and tomatoes, if using.