CookEat Recipe
Baked Semolina Gnocchi Lozenges
Milk-cooked semolina enriched with egg, butter and Parmesan, cooled, cut into lozenges and baked in overlapping layers.
Method
Steps
Step 1
Gather the ingredients: 400 ml milk; 120 g semolina; 50 g butter, divided into two equal portions; 40 g grated Parmesan, divided into two equal portions; 2 whole eggs; Salt to taste.
Step 2
Bring the milk just to a simmer in a heavy saucepan. Sprinkle in the semolina while stirring continuously. Cook over low heat, stirring, until very thick and the grain is tender, about 8–12 minutes or according to the semolina used. Near the end, season with salt and stir in 25 g butter and 20 g Parmesan.
Step 3
While the mixture is still hot, beat in the two eggs promptly and thoroughly. Stir over low heat as necessary until the egg mixture reaches 74°C. Spread on a clean shallow tray to about a finger and a half in thickness, approximately 2 cm. Let the steam subside briefly, then refrigerate promptly until cold and firm, about 45–60 minutes.
Step 4
Cut the cold slab into almond-shaped lozenges, about 4–5 cm long. Arrange in overlapping layers in an ovenproof serving dish. Distribute the remaining 25 g butter in small pieces and remaining 20 g Parmesan between the layers, keeping the final top surface free of added Parmesan.
Step 5
Bake in a preheated oven at 200°C for about 20–25 minutes, until lightly browned and hot through to 74°C. Serve immediately, alone as a small course or as a side to separately prepared braised meat.
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