Parmesan Crusted Semolina Gnocchi Recipes

ROMAN-STYLE GNOCCHI

Steps:

• Line a rimmed sheet pan with plastic wrap.
• Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low; continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking.
• Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter.
• Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish.
• With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle.
• Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese.
• Bake in preheated oven until golden brown, about 25 minutes.

GNOCCHI ALLA ROMANA (BAKED SEMOLINA GNOCCHI)

Steps:

• Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.
• Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
• Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
• Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
• Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.

PARMESAN-CRUSTED SEMOLINA GNOCCHI

Steps:

• Whisk together semolina, milk, and salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking frequently. Reduce heat to low and cook, stirring frequently, until very stiff, 8 to 10 minutes. Spread mixture in a lightly oiled 8-inch square nonstick baking pan and chill, uncovered, until very firm, about 30 minutes.
• Preheat oven to 450°F.
• Unmold semolina mixture by inverting pan over a cutting board and rapping pan sharply on board to release mixture. Cut mixture into 16 squares.
• Lightly brush 4 (4-ounce) gratin dishes or 1 (13- by 9-inch) baking dish with melted butter and overlap gnocchi in dishes or dish. Brush gnocchi with remaining butter and sprinkle with cheese. If using gratin dishes, transfer to a shallow baking pan. Bake in middle of oven until cheese is golden around edges, about 15 minutes. Cool in dishes or dish on a rack 5 minutes before serving.
• *Available at Italian markets, natural foods stores, and some supermarkets.

GNOCCHI ROMAINE ( SEMOLINA)

Steps:

• Mix the semolina, salt and milk, place in a thick bottomed pan and stirring continously bring to the boil and simmer 5- 10 minutes until thick.
• Remove from heat, season , add the egg yolk, cheese and butter. Mix.
• while still hot, pour in a buttered tray 1 cm deep .
• When cold, cut rounds with a 5 cm round cutter.
• Place the remainind gnocchi pieces on the bottom of a buttered earthenware dish and arrange the neat rounds on top.
• Sprinkle more cheese on the gnocchi and grill the top until lightly brown.
• Serve with a nice drizzle of tomato sauce round the gnocchi.

ROMAN STYLE BAKED SEMOLINA GNOCCHI

Steps:

• In a 3- to 4-quart saucepan, combine milk, nutmeg, salt and 4 tablespoons butter. Bring just to a boil, lower heat to medium and immediately start adding semolina in a thin stream, whisking constantly. Keep whisking to make a smooth mixture. Reduce heat to very low and cook, stirring, about 15 minutes. Remove from heat. Stir in half the cheese and the egg yolks.
• Use some of the oil to grease a baking sheet. Spread hot dough on baking sheet to a thickness of 1/2 inch. Cover with plastic wrap. Refrigerate until very cold, 4 hours or overnight.
• Heat remaining oil in a saucepan, add garlic and onion, cook until soft and add tomatoes. Simmer gently about 10 minutes. Season with salt and pepper and set aside.
• Preheat oven to 450 degrees. Use a little remaining butter to grease a shallow baking dish about 9 by 13 inches. Use a 2- to 3-inch round cookie cutter or a glass to cut disks of chilled dough. Keep dipping cutter in cold water to prevent sticking. Lift disks off baking sheet and arrange, slightly overlapping, in baking dish. Scraps can be kneaded briefly and smoothed out to allow for a few additional disks. Sprinkle disks in dish with remaining cheese and dot with remaining butter. Bake about 15 minutes, until lightly browned.
• Gently reheat sauce. Serve gnocchi with some sauce alongside each portion.

CREAMY PARMESAN GNOCCHI BAKE

Steps:

• Heat oven to 425°F.
• Cook gnocchi as directed on package, omitting salt.
• Meanwhile, melt butter in large saucepan on medium heat. Add shallots and garlic; cook and stir 2 min. Add flour; cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in milk; cook and stir 2 to 4 min. or until thickened. Remove from heat. Add mustard and 1/2 cup Parmesan; mix well.
• Drain gnocchi. Add to cheese sauce; mix lightly.
• Spoon into 2-qt.casserole sprayed with cooking spray; top with mozzarella and remaining Parmesan.
• Bake 20 to 25 min. or until heated through and golden brown.
• Sprinkle with chives.