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Gnocchetti di Semolino
Preparation info
- Difficulty
Easy
Appears in
Published 1998
Somehow these sound rather better in Italian than they do in English: semolina dumplings have a heavy, puddingy ring to them; and these are light, puffy things.
Ingredients
250 ml 100 g 45 g
Method
Bring the milk to the boil but do not let it actually boil. Off the heat, add the semolina to the milk: whisking constantly, hold the semolina in your fist and letting a light rain of grain fall into the pan as you beat. Keep beating till you have a thick paste and then let cool.
Mix the butter with the egg yolk, the cheese and a good grating of fresh nutmeg and a pinch of salt. Mash th