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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Angela's Italian Organic Oregano
35 ounces (1 liter) milk
1 cup (250 grams) *semolina
3 tablespoon (60 grams) butter
5 tablespoon (100 grams) grated Parmesan cheese
2 egg yolks
Heat the milk in a thick bottomed pan and when it is about to boil sprinkle in the semolina, stirring vigorously with a whisk. Continue to stir with a wooden spoon while they cook for about ten minutes. When they form a fairly solid consistency remove from heat. Add the butter, salt, half the Parmesan cheese and egg yolks and stir well. Pour the mixture onto a flat dampened surface and flatten with the help of a flat wet spatula till about ½ inch (1 cm) thick. Using a 2 inch (4 cm) diameter round pastry cutter, cut the gnocchi into disks and put them in a large buttered oven dish with the edges laid one on top of the other. Sprinkle with the remaining Parmesan cheese, cover with butter flakes and place in a pre-heated oven of 400°F (200°C) till they are very hot and the butter has melted forming a golden crust.