Semolina gnocci & gnocci casserole+

1 recipe

Ingredients

Quantity Ingredient
4 cups Milk
1 cup Italian Semolina
2 teaspoons Salt
3 tablespoons Butter
1¼ cup Parmesan cheese, grated
2 Eggs

Directions

1. Bring milk to a boil in a large saucepan. stir in semolina in a thin stream and add milk. Cook, whisking constantly, until mixture is very thick. Patience, this takes about 20 minutes. When a wooden spoon will stand up in the semolina, it is ready. Stir in 2 tablespoons butter and 1 cup parmesan cheese. Beat in eggs.

2. pour semolina onto a buttered baking sheet and spread to a thickness of ⅜ of an inch. Use a wet spatula or wet your hands with cold water and pat out until smooth. Chill in refrigerator until hard.

3. When cold, cut in triangles. Arrange half the triangles in a buttered baking dish. Spread with hot pasta sauce and grated Swiss or Gruyere cheese. Cover with another layer of gnocci, sauce and cheese and bake in a 425 degree oven for 15 to 20 minutes or until top starts to brown.

Mary Riemerman

Submitted By MARY RIEMERMAN On 10-09-95

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