A completely different type of Gnocchi you may be used to, but nonetheless… Gnocchi.
I think you will find this change of Italian pace, refreshing, simple and very flavorful. A great addition to antipasto salad and a glass of vino.
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- Vegetable oil
- 3 cups milk
- 1 teaspoon salt
- 1/8 teaspoon dried nutmeg
- 1/8 teaspoon black pepper
- 1 1/4 cups semolina
- 2 egg yolks, beaten
- 2 cups Asiago cheese or Pecorino Romano, grated or shredded
- 6 tablespoons butter or margarine, divided
- 1/4 cup minced pancetta
- 1/4 cup Mozzarella cheese, shredded
- 1 Line the bottom of a 15 x 10-inch square baking pan (or equivalent) with tin foil and generously oil. Heat the milk, salt, nutmeg and pepper in a large saucepan over medium heat to a simmer. Do not let boil!
- 2 Immediately reduce heat to mediumlow and begin whisking or stirring in the semolina in a slow, thin and steady stream. Keep whisking diligently to prevent lumps fromforming.
- 3 Cook, stirring frequently, until it is thick enough for a spoon to stand up in it (much like how us Yankees like our coffee). This will take anywhere between 5-10 minutes.
- 4 Reduce heat to low and continue cooking, stirring constantly, until verythick, about 45 minutes longer.
- 5 Remove from heat and add the eggyolks, 1 cup of the cheese and 2 tablespoons butter until butter is melted throughout. Transfer mixture to prepared pan and smooth out the top.
- 6 Refrigerate, uncovered, until cold, about an hour. Preheat oven to 425 F. Flip the cooled mixture onto a cutting board or surface, peel off the foil and cut out the gnocchi with a 2-inch round cookie cutter.
- 7 Arrange in a shallow baking dish. Melt the remaining butter and drizzle over gnocchi, sprinkle with remaining cheese and minced pancetta.
- 8 Toss Mozzarella cheese over the top and bake until the tops of gnocchiare crisp and golden, about 20 minutes. Serve immediately.