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Baked Gnocchi
Baked Gnocchi
(Gnocchi al Forno)
 
 
Ingredients:

2.5 cups (600 ml) whole milk
1/3 lb (150 grams) fine semolina (available at Italian delis)
2 medium eggs or 2 large egg yolks
2.5 oz (75 grams) Parmigiano or Grana Padano cheese, grated
A large slice of butter, about 1 oz (25 grams)
Salt and pepper
Nutmeg (optional) 

Directions:

Pour the milk into a heavy saucepan and season with salt, pepper and nutmeg.

Bring to the boil then remove the pan from the heat and shake over the semolina gradually, stirring vigorously as you can.

Replace the pan over the heat and stir until the semolina is thick enough to stand a spoon in.

Cool for a few minutes then beat in the eggs and three-quarters of the cheese.

Spread the semolina into a rectangle about 1 cm deep on a damp baking tray and leave until completely cold and firm (chill for an hour if possible).

While the semolina is cooling, heat the oven to 400F (200C) Gas Mark 6 and butter a baking dish generously.

Cut the set semolina into squares and arrange them in the dish, overlapping slightly.

Melt the butter and pour over the gnocchi then sprinkle generously with the remaining Parmigiano cheese.

Bake the gnocchi for about 20-25 minutes until the top is nicely browned.

Serve with the tomato sauce or with salad. Serves 4-6.

That's it!
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