This is actually one of my preferred dishes. I remember eating this dish loooooots of times siting under a pergola in Italy during my summer holidays in Italy (when I was young)
- 250g semolina (kind of Italian flour)
- 50g butter
- 50g grated Parmigiano cheese
- 3 egg yolks
- Pinch of nutmeg
- 1l milk
- Pinch of salt
For serving it
- 200g Butter
- Grated parmigiano cheese
- Put the milk and butter in a put and turn on the heat (not max heat).
- Just before the milk start boiling, you add the semolina. Stir until all the semola is gone and until the milk is starting to get thick (like picture below
- Add the egg yolks one by one while stirring
- Add the pinch of salt, nutmeg and the parmigiano cheese.
- When everything is mixed well, you poor the milk mix on a cutting board (wrapped in plastic foil) and try to even it out (like picture below)
- Let the mix cool down (I always have to watch out that I don’t eat it all when it is cooling it down, because it is daaaaaaaamn good)
- Once the mix is cold you can cut out little rounds (or whichever form you prefer).
- Put the little rounds in a baking dish that you greased with some butter.
- You now put some of the butter and sage in a pot and let the butter melt on low heat
- When the butter is melted, poor it over the gnocchi and put some Parmigiano cheese on top
- Put in 180°C pre-heated oven for 10 minutes and 5 minutes under the grill
The result looks like this:
You can eat it like this or serve it with a normal tomato sauce.
Let me know if you like it?!