Easy Recipe Finder
Recipe Feeder
Vegetable Oil
3 cup Milk
1½ teaspoon Salt
1 pinch Nutmeg
1 pinch Pepper
2 Egg Yolks, Lightly Beaten
1 cup Parmesan Cheese, Grated
6 tablespoon Butter
1 cup Flour, Semolina
Line bottom of 15 x 10 x 1 inch pan with oiled aluminum foil. Heat milk, salt, nutmeg and pepper just to simmering. Do not boil. Add egg yolks, 3/4 of the cheese and 1/3 of the butter to semolina mixture; stir until butter is melted and mixture is smooth.
Transfer mixture to prepared pan. Pat out with spatula to 3/8 inch thick. Refrigerate uncovered until cold, at least 1 hour. Heat oven to 425 deg.
Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with 2 inch round cutter. Arrange gnocchi overlapping in 10 inch shallow flameproof baking dish. Melt remaining butter in small saucepan then drizzle over.
3 cup Milk
1½ teaspoon Salt
1 pinch Nutmeg
1 pinch Pepper
2 Egg Yolks, Lightly Beaten
1 cup Parmesan Cheese, Grated
6 tablespoon Butter
1 cup Flour, Semolina
Line bottom of 15 x 10 x 1 inch pan with oiled aluminum foil. Heat milk, salt, nutmeg and pepper just to simmering. Do not boil. Add egg yolks, 3/4 of the cheese and 1/3 of the butter to semolina mixture; stir until butter is melted and mixture is smooth.
Transfer mixture to prepared pan. Pat out with spatula to 3/8 inch thick. Refrigerate uncovered until cold, at least 1 hour. Heat oven to 425 deg.
Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with 2 inch round cutter. Arrange gnocchi overlapping in 10 inch shallow flameproof baking dish. Melt remaining butter in small saucepan then drizzle over.
