Semolina Gnocchi Swiss
Gnocchi de semoule à la Romande: delicate semolina dumplings enriched with egg yolks, butter, and nutmeg, cut into rounds, shingled in a baking dish, and gratinéed under a crust of Gruyère AOP cheese.
Ingredients
- • 200g fine durum wheat semolina
- • 750ml whole milk
- • 50g butter plus 30g melted butter for baking
- • 2 large egg yolks
- • 120g Gruyère AOP cheese, finely grated
- • 1/2 tsp freshly grated whole nutmeg
- • Sea salt and freshly ground white pepper
Preparation Steps
Bring the milk, 50g butter, salt, and nutmeg to a boil in a heavy saucepan. Stream in the semolina while whisking constantly. Cook over low heat for 5 minutes, stirring vigorously until a thick dough pulls away from the pan.
Remove from heat, beat in the egg yolks and half the grated Gruyère until smooth. Spread the warm dough onto a wet baking sheet to 1.5cm thickness and let cool completely until firm.
Dip a round 5cm biscuit cutter into water and cut discs from the firm dough. Arrange the discs in overlapping rows in a buttered baking dish.
Brush with melted butter and scatter with the remaining grated Gruyère. Bake at 200°C (180°C fan) for 20 to 25 minutes until bubbling and golden-crusted on top.