A rich yet simple dish, this homemade gnocchi will warm the heart on a cold winter’s evening.
– 1L milk
– 200g semolina (fine)
– 100g Parmesan (grated), with extra to serve
– 2 egg yolks
– 100g butter
– pinch of salt
– nutmeg to serve
- To make the gnocchi, heat the milk in a saucepan and bring to a simmer.
- Turn the heat down to low and slowly add the semolina whilst continuously whisking. Keep beating for about ten minutes, or until it becomes heavy and starts sticking to the whisk.
- Take off the heat, stir in 70g of the Parmesan, a pinch of salt, the egg yolks and 50g of the butter. Stir quickly until all the ingredients are mixed.
- Carefully pour the mixture into a lined baking tray, smoothing it out to a thickness of around 1cm. Leave to cool completely.
- Cover a fresh baking tray with greaseproof paper and butter it generously.
- Using a 4cm-wide biscuit cutter, or small glass, cut the cooled semolina into rounds, wetting the cutter with water to prevent any sticking.
- Transfer the rounds to the new tray, dotting each piece with the remaining butter and a sprinkle of Parmesan.
- Place under the grill on medium until a light golden crust has formed.
- Serve with a grating of nutmeg on top, and a slice of cured ham, wild mushrooms, or simply some browned butter and crispy sage.