Parmesan-Crusted Semolina Gnocchi |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We used a Microplane rasp (available at cookware shops) to grate the cheese in this recipe. You can use a box grater instead, but the same amount of cheese (1 ounce) will yield less volume. Active time: 25 min Start to finish: 1 1/4 hr Ingredients:
1/2 cup semolina (sometimes labeled semolina flour ; resembles fine yellow cornmeal) |
2 cups fat-free milk |
3/4 teaspoon salt |
1 tablespoon unsalted butter, melted |
1 oz finely grated parmigiano-reggiano (preferably grated with a rasp; about 1 1/4 cups) |
Directions:
1. Whisk together semolina, milk, and salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking frequently. Reduce heat to low and cook, stirring frequently, until very stiff, 8 to 10 minutes. Spread mixture in a lightly oiled 8-inch square nonstick baking pan and chill, uncovered, until very firm, about 30 minutes.
2. Preheat oven to 450°F.
3. Unmold semolina mixture by inverting pan over a cutting board and rapping pan sharply on board to release mixture. Cut mixture into 16 squares.
4. Lightly brush 4 (4-ounce) gratin dishes or 1 (13- by 9-inch) baking dish with melted butter and overlap gnocchi in dishes or dish. Brush gnocchi with remaining butter and sprinkle with cheese. If using gratin dishes, transfer to a shallow baking pan. Bake in middle of oven until cheese is golden around edges, about 15 minutes. Cool in dishes or dish on a rack 5 minutes before serving.
5. *Available at Italian markets, natural foods stores, and some supermarkets.
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