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Ingredients
| 2% milk: 3 cups |
| ground nutmeg: 1/2 tsp |
| farina (semolina): 3/4 cup |
| eggs: 1 (beaten) |
| parmesan cheese (grated): 1 1/2 cups |
| salted butter: 60 g (melted) |
| light whipping cream (fluid): 1/2 cup |
| mozzarella cheese, whole milk (shredded): 1/2 cup (grated) |
Roman Gnocchi
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
- Line a deep corning ware dish (12x8 inch) with parchment paper.
- In a sauce pan place milk, half the nutmeg and some salt and pepper (to desired taste) and bring to a boil stirring occasionaly.
- Cook for 5-10 minutes or until the semolina is very stiff.
- Remove the pan from the heat source.
- Add the beaten egg and 1 cup of Parmesan cheese and stir the mixture well.
- With a spatula spread the mixture in the corning ware pan and place in the refrigerator for 1 hour or until firm.
- Preheat the oven to 350F.
- Using a biscuit cutter, flour it and cut the semolina into rounds.
- Place then evenly in a greased shallow casserole dish.
- Place the butter over the top and then the cream.
- Combine the remaining parmesan and mozzarella cheese and sprinkle over top.
- Finally sprinkle the remaining nutmeg.
- Bake for 20-25 minutes or until golden.