Semolina Gnocchi - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by chef James Holmes from Olivia in Austin, TX
These "gnocchi" are more like baked polenta cutouts. For a pretty presentation, cut the gnocchi with a three-inch-square scalloped cookie cutter.
Ingredients
- 6 cups whole milk
- 1 tablespoon coarse kosher salt
- Pinch of ground nutmeg
- 2 1/2 cups semolina flour (pasta flour)*
- 6 large egg yolks
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons unsalted butter, divided
Instructions
- Bring milk, coarse salt, and nutmeg to simmer in heavy large saucepan over medium heat. Turn heat to very low; gradually whisk in semolina. Cook until mixture is very thick, whisking constantly, 1 to 2 minutes. Remove from heat. Whisk in egg yolks, then Parmesan cheese and 2 tablespoons butter.
- Pour semolina into 13x9x2-inch baking pan; spread evenly. Cover pan tightly with plastic wrap and refrigerate at least 4 hours. DO AHEAD: Semolina can be made 2 days ahead. Keep chilled.
- Preheat oven to 400 °F. Coat large rimmed baking sheet with remaining 1 tablespoon butter. Cut chilled semolina into twelve 3-inch squares. Carefully arrange semolina squares on prepared baking sheet, spacing apart. Bake gnocchi until bottoms brown, about 15 minutes.
- Available at some supermarkets and at specialty foods stores and Italian markets.
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