Saturday, July 13 2024

Originating in the heart of Rome, this dish offers a unique twist on traditional gnocchi, using semolina flour to create tender, pillow-like gnocchi.

Bathed in a luxurious mixture of creamy milk, flavorful Parmigiano Reggiano cheese and fragrant nutmeg, these gnocchi are then baked to perfection.


Topped with a heavenly sage-infused butter sauce and a generous sprinkling of Parmigiano Reggiano cheese, each bite is a symphony of rich, decadent flavors.

 

 

SERVINGS:4

INGREDIENTS:

  • 4 cups whole milk
  • 1 cup semolina flour
  • 1/2 cup unsalted butter
  • 1 cup grated Parmigiano Reggiano cheese
  • 3 large eggs
  • Salt to taste
  • Nutmeg to taste

For the topping:

  • Butter
  • Fresh sage leaves
  • Grated Parmigiano Reggiano cheese

 

METHOD:

  1. In a saucepan, bring the milk to a boil with a pinch of salt and a pinch of nutmeg.
  2. Gradually whisk in the semolina flour, stirring vigorously to prevent lumps.
  3. Continue to cook, stirring constantly, until you have a thick and smooth cream. This will take about 10-15 minutes.
  4. Remove the saucepan from the heat and let it cool for a few minutes.
  5. Add the diced butter and grated Parmigiano Reggiano cheese, stirring well until you have a smooth and homogeneous mixture.
  6. Once the mixture has cooled slightly, add the beaten eggs one at a time, mixing well after each addition.
  7. Spread the mixture onto a lightly floured surface until it’s about 1/2 inch thick.
  8. Using a cookie cutter or a glass, cut out the gnocchi.
  9. Place the gnocchi on a lightly buttered baking sheet and sprinkle them with some grated Parmigiano Reggiano cheese.
  10. Bake the gnocchi in a preheated oven at 350°F for about 20-25 minutes, or until they are golden and slightly crispy.
  11. Meanwhile, prepare the topping: melt some butter in a skillet with fresh sage leaves.
  12. Once the gnocchi are cooked, serve them hot topped with the sage butter and plenty of grated Parmigiano Reggiano cheese.

 

 

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