Semolina Gnocchi Recipe

Semolina Gnocchi Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
2 cup: 1% low-fat milk,
1 cup: Pasta flour, (semolina)
1/2 tsp: Salt,
1/8 tsp: Ground nutmeg,
1: Egg,
1/4 cup: Grated fresh Parmesan cheese,
Vegetable cooking spray,

Directions:

Heat milk over medium-low heat in a large saucepan to 180 or until
tiny bubbles form around edge. (Do not boil.) Remove from heat;
gradually add flour, salt, and nutmeg, stirring until well blended.
Place pan over low heat; cook 1 minute, stirring vigorously until
mixture leaves sides of pan and forms a ball. Add egg, stirring
vigorously; cook 1 minute. (Mixture will be thick.) Remove from heat;
add cheese, stirring vigorously until well blended.

Spread mixture into a 9-inch square pan coated with cooking spray,
using hands and a rubber spatula dipped in cold water. Press
heavy-duty plastic wrap on surface of dough, and chill 1 hour or
until firm. Invert dough onto a cutting board; cut into 16
(1-1/2-inch) squares. Cook according to Gratin or Pan-frying
procedure (see page 90). Yield: 4 servings (serving size: 4 gnocchi).

NOTES : Sun-dried Tomato Variation: Combine 1 ounce of sun-dried
tomatoes, packed without oil, and 1 cup of boiling water in a small
bowl; let stand 20 minutes. Drain and finely chop tomatoes. Add to
dough with cheese.


Source from luhu.jp