Gnocchi "dumplings"
6 servings
45 minutes
Gnocchi is a classic dish of Italian cuisine dating back to ancient times when semolina was a staple food. These airy dumplings infused with creamy flavor and parmesan aroma achieve a delicate texture thanks to egg yolks. Baked under the grill with an exquisite sauce of white wine, cream, and olive oil, they become a true culinary masterpiece. A light hint of nutmeg completes the taste, adding depth to the aroma. Gnocchi are best served hot straight from the oven, enjoying their velvety structure. This dish is perfect for a cozy Italian-style dinner, offering warmth and richness of flavor. It pairs wonderfully with a glass of dry white wine, enhancing the rich gastronomic nuances.
1
Heat the milk almost to boiling. Add semolina and cook, stirring constantly, for 5 minutes. Stir in butter and grated cheese. Remove the pot from the heat and mix in the egg yolks one at a time. Add salt and let it cool.
- Milk: 1.8 l
- Semolina: 300 g
- Butter: 125 g
- Parmesan (Parmigiano Reggiano): 50 g
- Egg yolk: 4 pieces
- Salt: to taste
2
Divide the remaining mixture into walnut-sized balls and place them in a fireproof dish. Preheat the grill.
- Semolina: 300 g
3
Make the sauce: melt butter with olive oil in a saucepan, stir in flour and cook, stirring, for 2 minutes. Slowly, while constantly stirring, pour in milk and wine, season with salt and sprinkle with freshly grated nutmeg. Cook on low heat, stirring, for 10 minutes.
- Butter: 125 g
- Olive oil: 1 tablespoon
- Wheat flour: 1 tablespoon
- Milk: 1.8 l
- Dry white wine: 130 ml
- Salt: to taste
- Nutmeg: to taste
4
Pour the sauce over the gnocchi and place them under the grill. Serve hot.
- Dry white wine: 130 ml
- Butter: 125 g
- Parmesan (Parmigiano Reggiano): 50 g
