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“This is a traditional Italian recipe but is very rich, serve it as a side. For a less rich version omit the eggs.”
READY IN:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour the milk into a pan and bring to the boil. remove from the heat and add the nutmeg, 25g of the butter and seasoning if desired.
  2. Gradually stir the semolina into the milk whisking out any lumps. Return to a low heat and simmer for 10 minutes.
  3. Beat half the parmesan into the semolina followed by the eggs until smooth.
  4. Spread the semolina on a sheet of baking parchment or oiled tray. Smooth the surface so it is 1/2 inch thick. Allow to cool then chill in the refrigerator for 1 hour.
  5. Once chilled use a cookie cutter to cut circles out of the semolina dough.
  6. Grease a shallow ovenproof dish and lay any trimmings from the semolina in the bottom. Lay the circles in an overlapping fashion until used up.
  7. Melt the remaining butter and pour over the gnocchi. Sprinkle with the cheeses.
  8. Bake for 30 mins at 200C/400F.

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