Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Gnocchi Di Semolina
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- #101291
Gnocchi made from semolina has a slightly sweet, nutty flavor. Layered with butter and Parmesan, this baked version makes a simple yet gourmet side dish.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 1/2 cups milk
3/4 cup fine semolina
2 tablespoons butter, chopped
6 tablespoons Parmesan cheese, divided
2 egg yolks
1 pinch salt
1 pinch black pepper
1 pinch ground nutmeg
6 tablespoons butter, melted
breadcrumbs, as needed
directions
Grease a rimmed baking sheet and a large baking dish.
Combine the milk and a pinch of salt in a heavy saucepan over medium-high heat. When the milk just starts to come to a boil, slowly stir in the semolina. Continue to stir constantly, using a wooden spoon, for 20 minutes.
Remove the pan from the heat and add 2 tablespoons of the chopped butter. Stir until the butter has melted. Add 2 tablespoons of the Parmesan cheese, the egg yolks, black pepper, and nutmeg.
Pour the semolina out onto the baking sheet, spreading it to about 1/2-inch thickness. Let it cool.
Preheat the oven to 350 degrees F.
Cut the semolina dough into cubes or rounds and place half of them in the greased baking dish. Drizzle with half of the melted butter and sprinkle with 2 tablespoons of Parmesan cheese. Repeat the layers of gnocchi, butter, and cheese.
Sprinkle the breadcrumbs over the gnocchi and place the baking dish in the oven. Bake at 350 degrees F or 20 minutes or until browned.
Serve the gnocchi hot.
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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