1 In a saucepan, pour a few drops of water then the milk, salt, pepper, butter in pieces and nutmeg. Bring to a boil.
2 Then pour in your semolina and cook for about ten minutes, continuously stirring with a wooden spatula.
3 Off the heat, quickly add your beaten egg and 60 g (2.1 oz) of Parmesan.
4 Remove your baking sheet from the oven and place a non-stick mat on it, then pour your mixture onto it. Level with the spatula so the height is 2 to 3 cm then let cool.
5 When everything is well set, using a slightly oiled cookie cutter (8 to 10 cm), carefully remove your gnocchi one by one into a large porcelain dish, overlapping them, then remold the leftovers to make more.
6 Preheat your oven to 210°C (410°F) (Gas Mark 7)
7 Sprinkle the gnocchi with the remaining Parmesan and drizzle a little clarified butter over each, then place in the middle of the oven for about 15 minutes until they are well gratinéed.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.