List of Ingredients
- 1 QUART of milk
- 9 OZ. of semolina
- 4 1/2 OZ. of butter
- 3 OZ. of Grana Padano cheese, grated
- 2 egg yolks
- Nutmeg
- Salt
Method
Bring the milk to a boil with 2 cups water, 1 1/2 Tbsp. butter, and a pinch of salt. When it boils, slowly pour in the semolina, stirring it with a whisk, then once it begins to thicken, stir with a spoon. Cook the semolina mixture for 15 minutes. Remove from the heat.
Add a little grated nutmeg, 1 Tbsp. Grana Padano, and the egg yolks.
Dampen a 13"x9"x2" baking tray and transfer the semolina to it; spread evenly with a spatula to a thickness of around 1". Leave to cool completely: this will be faster if the tray is left on a marble or steel surface.
Preheat oven to 400°F. Cut the semolina into 2" diameter gnocchi using a pastry wheel or a small glass.
Melt 2/3 cup butter in a small saucepan. Grease a baking dish (or individual dishes) with another small knob of butter, then arrange the gnocchi in layers. Sprinkle with a generous amount of Grana Padano and drizzle with the melted butter. Bake until the surface forms a crust (around 15 minutes).
Chef's tip: The semolina left over from cutting out the gnocchi can then be shredded and arranged in an even layer on the bottom of the baking dish. The gnocchi can then be placed on top of this.