Semolina gnocchi with anchovies, garlic, and rosemary

4 servings

Ingredients

Quantity Ingredient
1 large Garlic Clove -- peel & finely mince
1 tablespoon Fresh Rosemary -- finely minced
2 tablespoons Fresh Parsley -- finely minced
1 quart Skim Milk
Salt
1 cup Fine Semolina Or Yellow Cornmeal
2 tablespoons Unsalted Butter
4 Flat Anchovy Fillets,
Drained -- finely minced
6 tablespoons Unsalted Butter -- softened
Salt
Black Pepper -- freshly ground
½ cup Parmesan Cheese, Plus 3 Tbs freshly grated
Black Pepper -- freshly grated

Directions

ANCHOVY BUTTER

GNOCCHI

1. Start by making the anchovy butter: Combine the garlic, rosemary, parsley, anchovies, and butter in a food processor and process until smooth. Season with salt and pepper and refrigerate.

2. Make the gnocchi: Combine the skim milk and 1 tsp salt in a heavy 3½-qt saucepan and bring to a boil. Sprinkle in the semolina or cornmeal very slowly, whisking constantly. Reduce the heat to very low and simmer, covered, for 15 mins, stirring often. Remove the pan from the heat, add the butter and the ½ cup Parmesan, season with salt and pepper, and mix well.

3. Rinse a rectangular baking pan or cookie sheet with cold water.

Spoon the polenta into the pan and sooth evenly with a wet spatula into a ½-inch-thick layer. Chill for 1 hour.

4. Preheat the oven to 350 F.

5. With a 1-inch round cookie cutter, cut the polenta into disks.

Place them, slightly overlapping, in a well-buttered heavy baking dish. Dot with the anchovy butter, sprinkle with the remaining 3 Tbs Parmesan, and bake for 30 mins. Serve at once, directly from the baking dish.

NOTE: If you want to cut down on the fat and calories in this dish, you can omit the anchovy butter and instead add a large mincing of herbs right into the gnocchi mixture. Once the mixture is cold, the gnocchi can be cut and sauteed in just a touch of olive oil or grilled.

Recipe By : Spur of the Moment Cook - ISBN 0-688-11009-6 From: Dan Klepach Date: 09-24-95 (00:17) (159) Fido: Cooking

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