Recipe Details
Ingredients
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3cupsmilk
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1teaspoonkosher salt, or to taste
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1 ¼cupssemolina flour
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1cupfreshly grated Parmigiano-Reggiano cheese
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2largeegg yolks
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3tablespoonscold unsalted butter, cut into small cubes
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3tablespoonsunsalted butter, melted
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1pinchcayenne pepper
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2tablespoonsfreshly grated Parmigiano-Reggiano cheese, or more to cover
Cooking Directions
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Line a rimmed baking sheet pan with plastic wrap.
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Combine milk and salt in a saucepan over medium-high heat; bring to almost a simmer. As soon as bubbles start to break the surface, gradually whisk in semolina until mixture thickens, about 20 seconds. Reduce the heat to medium-low and continue stirring with a wooden spoon until very thick, 7 to 10 minutes.
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Remove from the heat. Add 1 cup Parmigiano-Reggiano cheese, egg yolks, and cold butter; stir quickly to prevent yolks from cooking.
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Transfer mixture to the prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
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Preheat the oven to 425 degrees F (220 degrees C). Grease a round, shallow baking dish.
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Cut out circles of semolina dough with a 2 3/4-inch diameter cookie cutter. Use damp hands to gather and flatten any dough scraps. Press scraps between plastic wrap and cut as many more circles as possible.
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Arrange gnocchi in a circular, overlapping pattern in the prepared baking dish. Drizzle melted butter over top and spread evenly with a brush. Sprinkle with cayenne pepper and cover with remaining Parmigiano-Reggiano cheese.
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Bake in the preheated oven until golden brown, about 25 minutes.
Cooking Tips:
I used a 2 3/4-inch cutter but use whatever size you have that’s close.
To get 1 cup grated Parmigiano-Reggiano, grate a 1 3/4-ounce piece on a Microplane grater.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories335 | |
% Daily Value * | |
Total Fat 27g |
35% |
Saturated Fat 17g |
83% |
Cholesterol 176mg |
59% |
Sodium 789mg |
34% |
Total Carbohydrate 10g |
3% |
Total Sugars 9g |
|
Protein 13g |
27% |
Vitamin C 0mg |
0% |
Calcium 395mg |
30% |
Iron 0mg |
2% |
Potassium 308mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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