3 cups of milk
1 1/4 cup semolina flour
1t salt
1 cup of Parmesan
3T of cold unsalted butter
2 egg yolks
grated nutmeg
This is not your traditional gnocchi! This is made with semolina flour. It’s smooth, savory deliciousness! Bring 3 cups of milk just to a boil. Whisk in 1 1/4 cup semolina flour, 1t salt, 1 cup of Parmesan and 3T of cold unsalted butter, cut into small cubes. Stir constantly for 7 -10 minutes, switching to a wooden spoon when it gets too thick. Quickly stir in 2 egg yolks. Pour onto a sheet pan lined with Saran Wrap. Chill. Once chilled, cut into circles and layer in a cazuela. Top with Parmesan, dabs of butter and freshly grated nutmeg. Bake until golden brown, 30-40 minutes.
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