Ingredients
Scale
- 4 cups 950 ml of milk
- 1 and 1/2 cups (270 gr of semolina flour)
- 1/2 teaspoon of nutmeg (powder or grated)
- 2 egg yolks
- 1 cup 80 gr of freshly grated Parmesan cheese (divided)
- 1 cup 100 gr of shredded cave-aged Gruyere cheese, or other savory cheese
- 2 tablespoons of unsalted butter
- three thick slices of bacon (about 3.5 oz, 100 gr)
- 8 oz 225 gr of artichoke hearts (I use Trader Joe’s frozen)
- 2 tablespoons of white wine
- 2 tablespoons of olive oil
- salt to taste
Instructions
- In a large saucepan, bring the milk to a light boil, over medium heat. Add the semolina flour to the milk, whisking without stopping to avoid lumps from forming. Add salt (about one teaspoon) and nutmeg.
- Cook over low-medium heat, mixing continuously and carefully scraping the semolina from the sides and bottom of the pan, for about 5 minutes, until the mixture is thick enough to pull away from the sides of pan.
- Remove from heat and incorporate the egg yolks,1 cup of Gruyere and 1/2 cup of Parmesan cheese. Save the rest of the Parmesan cheese for the end.
- Line an 11×15 inch (28×38 cm) baking sheet with parchment paper (or grease with butter). Pour the mixture, and flat it out as even as you can, using a wooden spoon, stir stick or the flat blade of a large knife, to about 1/4 of an inch in thickness.
- Cover with plastic wrap and let cool down for a minimum of an hour. Note: You can also prepare this the day before and store in the refrigerator for a day!
- Pre-heat the oven to 450° F (230° C). Butter the bottom of a oven dish, rectangular or round. I use a 12 inches (30 cm) round tart pan.
- Cut the semolina mixture in as many round shapes as you can. You can use a cookie cutter or a round glass, large or small. Mine has a diameter of 2.75 inches.
- Note: If you don’t want to throw away the left over mixture, place all of these piece to the bottom of the dish, where nobody will see, and place all the round gnocchi on top. Sprinkle the top with the remaining Parmesan cheese and slivers of butter.
- Bake for 20 minutes, or until nicely golden on top.
- Now let’s prepare the sauce. In a large skillet, saute’ the bacon cut in pieces.
- Add the artichoke hearts cut in wedges, and saute’.
- If you use frozen artichoke, like I did, run them under water until a mostly thawed.
- Drizzle with some white wine, and cook until tender. Salt lightly, to taste. And add some Parmesan cheese and a drizzle of olive oil if desired.
- Serve hot on top of the gnocchi. Buon appetito!
- Prep Time: 1 hour 45 minutes
- Cook Time: 20 minutes
- Category: Main