Recipes from Italy :: Italian Gnocchi and Potato Dishes
Canola (or other vegetable) oil
3 c. milk
1 1/2 tsp. salt
Large pin. of ground nutmeg
Large pin. of pepper
1 c. plus 2 Tbsp. semolina
2 large egg yolks, lightly beaten
1 c. freshly-grated Parmesan
6 Tbsp. butter
Line the bottom of a 15 1/2 x 10 1/2-in. baking pan with aluminum foil. Generously oil the foil. Heat milk, salt, nutmeg and pepper in heavy saucepan over med.-high heat just to simmering. Do not boil; reduce heat to med.-low. Begin whisking or stirring milk briskly and add semolina in thin steady stream, taking care not to let lumps form. Cook, stirring frequently, until thick enough for spoon to stand upright and unsupported in center of mixture, 5-10 mins.
Reduce heat to low; continue cooking, stirring constantly, until very thick, about 5 mins. longer. Remove from heat.
Add egg yolks, 1/4 c. of the cheese and 2 Tbsp. 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 in. thickness. Refrigerate uncovered or without a lid until cold, at least 1 hour.
Preheat oven to 425 degrees fahrenheit. Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with 2-in. round cutter. Arrange gnocchi overlapping in 10-in. square or rectangular shallow flameproof baking dish.
Melt remaining 4 Tbsp. butter. Drizzle melted butter over gnocchi. Sprinkle and distribute with remaining 1/4 c. cheese. Bake until tops of gnocchi are crisp and golden, 20 to 25 mins. Place under broiler about 4 in. from heat, until light brown, 1 to 2 mins. Serve at once.
