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Company Logo Latteria Soresina

Semolina gnocchi au gratin

Course

First

Time

30 min

Portions

4 servings

Difficulty

Easy

INGREDIENTS

FOR THE GNOCCHI
1 litre fresh whole milk
250 g semolina
50 g Latteria Soresina butter
2 egg yolks
2 tablespoons Grana Padano Cheese Pearls
1 pinch nutmeg
2 pinches salt

FOR THE TOPPING
50 g Latteria Soresina butter
4 tablespoons Grana Padano Cheese Pearls
Sage to taste
Freshly-ground black pepper

granelli di bontà
Semolina gnocchi au gratin

PREPARATION

  1. In a large saucepan, heat the milk to boiling point then add the butter, salt and nutmeg.
  2. Sprinkle in the semolina and whisk over medium heat until the mixture thickens considerably.
  3. Take off the heat then stir in a spoonful of Grana Padano Cheese Pearls and the egg yolks. Pour the mixture onto a sheet of baking paper and form a loaf, which you need to leave to cool to room temperature.
  4. Once cooled, cut the semolina loaf into discs about 1.5 cm thick. Arrange them on a baking tray then top with flakes of butter, plenty of Grana Padano Cheese Pearls and fresh sage.
  5. Bake for about 15 minutes in a static oven at 210° C then switch to grill mode for the last 5 minutes.
  6. Serve hot with a generous amount of freshly-ground black pepper.
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