Roman-style baked semolina gnocchi

Recipe for baked semolina gnocchi, Rome-style

Preparation and cooking

• - In a saucepan, combine milk, nutmeg, salt and a knob of butter.
  Bring to a boil.
• - Reduce heat to medium, and immediately start adding semolina slowly, whisking constantly.
  Remember your mixture must be smooth.
  Cook, about 15 to 20 minutes, stirring continuously, to avoid any lumps.
• - Turn off the stove. Add both yolks and half the Parmigiano Reggiano.
  Stir very well.
• - Transfer your mixture, still hot, into one or more baking dishes, slightly moistened.
  Level the surface with a spatula.
  Let it cool very well, even overnight.
• - Use a 2- to 3-inch round cookie cutter or a glass to cut disks of your mixture.
• - Preheat oven to 180°C (350°F).
• - Melt remaining butter on very low heat.
• - Butter a shallow baking dish.
  Arrange semolina gnocchi in a layer, overlapping them slightly.
  Sprinkle with some melted butter and Parmigiano Reggiano.
  Continue with another gnocchi layer and sprinkle with remaining melted butter and Parmigiano Reggiano.
• - Bake until golden, about 15 to 20 minutes.

Just before serving

• - Serve your baked semolina gnocchi at once.

Note

Menu planning

• - Baked semolina gnocchi is a perfect one-plate meal for your family menu. It is enough to look at its nutrition facts ;))
  Vegetarian recipe for all family, kids included, that you can do all year long.
• - If you choose this dish for a full menu, it can serve even 8, because every serving will be smaller.

Healthy eating

• - Baked semolina gnocchi is a dish rich in calories and fat. To reduce calories and fat, you have to use half milk and replace whole milk with skimmed one. Then add water to have 1 liter. You could reduce Parmigiano Reggiano too. Look at the nutrition facts only with half milk, skimmed.
  energy: 588 kcal (2459 kJ)
  protein: 22.8g
  toral fat 32.2g
  total carbohydrates: 54.7g
  sugars: 7.8g
• - Fiber per serving: 2.3 grams

Loretta

What's the right wine ?

Match a fruitywhite wine.