Ingredients
Scale
- 75 g 3 oz butter
- 500 ml 17 oz organic milk
- nutmeg to taste
- salt and pepper to taste
- 200 g 7 oz semolina
- 2 large organic eggs
- 75 g 3 oz Parmigiano
- a sprig of sage
Instructions
- In a saucepan, boil the milk with half the butter, a pinch of nutmeg, salt and pepper.
- Pour in the semolina, stirring and continue cooking over low heat for five minutes. Remove the saucepan from the heat and pour the semolina in a bowl. When cool, add the yolks and Parmigiano.
- Place the dough on a work surface, roll out with a rolling pin. With a pastry rings, formed of circular shape with a thickness of at least two centimeters.
- Grease a baking dish, spread the semolina circles, add a pinch of salt and some butter. Bake at 180° C (350°F/Gas 4) for a few minutes.
- Serve the gnocchi with some sage leaves (washed) and grated Parmigiano.
- Category: Primi
- Cuisine: Italian