Gnocchi Romaine (Gnocchi de Semoule)
Classic French-Italian semolina gnocchi: fine semolina cooked into a thick porridge with milk and egg yolks, cut into discs, layered with butter and Parmesan, and baked until golden-brown and bubbling.
Ingredients
- • 200g fine semolina
- • 750ml whole milk
- • 50g butter (plus 30g melted butter for baking)
- • 2 egg yolks
- • 100g grated Parmesan or Comté cheese
- • 1/4 tsp freshly grated nutmeg, salt, and white pepper
Preparation Steps
Bring milk, 50g butter, salt, and nutmeg to a boil. Rain in semolina in a steady stream while whisking. Cook on low heat for 5 minutes, stirring with a wooden spoon until very thick.
Off heat, beat in egg yolks and half the grated cheese. Spread dough 1.5cm thick onto a baking sheet lined with wet parchment paper. Smooth top and chill for 30 minutes.
Use a round 5cm cookie cutter to cut discs from the firm semolina dough. Arrange discs in overlapping rows in a buttered baking dish.
Brush with melted butter and scatter remaining Parmesan cheese on top. Bake at 200°C for 20 minutes until puffed, bubbling, and golden-brown.