Description
Crispy-edged semolina gnocchi, baked to perfection, then topped with a savory bacon and artichoke ragu. Pure comfort food!
Ingredients
Units
Scale
- 4 cups (950 ml) milk
- 1 1/2 cups (270 g) semolina flour
- 1/2 teaspoon nutmeg
- 2 egg yolks
- 1 cup (80 g) freshly grated Parmesan cheese
- 1 cup (100 g) shredded cave-aged Gruyere cheese
- 2 tablespoons unsalted butter
- 3 slices (3.5 oz, 100 g) bacon
- 8 oz (225 g) artichoke hearts
- 2 tablespoons white wine
- 2 tablespoons olive oil
- salt
Instructions
- In a large saucepan, bring the milk to a light boil over medium heat.
- Add the semolina flour to the milk, whisking constantly to avoid lumps.
- Add about one teaspoon of salt and nutmeg.
- Cook over low-medium heat, mixing continuously and scraping the semolina from the pan sides and bottom, for about 5 minutes, until thickened.
- Remove from heat and stir in the egg yolks, 1 cup Gruyere cheese, and 1/2 cup Parmesan cheese.
- Line an 11×15 inch (28×38 cm) baking sheet with parchment paper.
- Pour the mixture onto the prepared baking sheet and spread to 1/4 inch thickness.
- Cover with plastic wrap and chill for at least one hour.
- Preheat oven to 450°F (230°C).
- Butter a 12-inch (30 cm) round tart pan or similar oven-safe dish.
- Cut the semolina mixture into rounds using a cookie cutter or round glass.
- Place any leftover mixture in the bottom of the dish.
- Arrange the semolina rounds on top.
- Sprinkle with remaining Parmesan cheese and butter slivers.
- Bake for 20 minutes, or until golden brown.
- In a large skillet, sauté the bacon pieces.
- Add the artichoke hearts (thawed if frozen) and sauté.
- Add white wine and cook until tender.
- Season with salt to taste and add Parmesan cheese and olive oil, if desired.
- Serve the sauce over the baked gnocchi.
Notes
- For extra crispy edges, bake the gnocchi on a parchment-lined baking sheet before transferring to the tart pan.
- To make this dish vegetarian, substitute the bacon with sautéed mushrooms or roasted vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 generous serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 4
- Protein: 15
- Cholesterol: 150