Recipe - A Most Excellent Gnocchi

Vegetable oil
3 cup Milk
1 One half teaspoon Salt
1 pn Nutmeg
1 pn Pepper
2 Egg yolks lightly beaten
1 cup Parmesan cheese grated
6 tablespoon Butter
1 cup Semolina flour

Line bottom of 15 x 10 x 1 inch pan with aluminum foil. Generously oil the
foil. Heat milk, salt, nutmeg and pepper in heavy 3 quart saucepan over
medium high heat just to simmering. Do not boil. Reduce heat to medium low
begin whisking or stirring mi

Add egg yolks, Three fourths cup of the cheese and 2 tablespoons of the butter to
semolina mixture; stir until butter is melted and mixture is smooth.

Transfer mixture to prepared pan. Pat out with spatula to 3/8 inch thick.
Refrigerate uncovered until cold, at least 1 hour. Heat oven to 425
degrees.

Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out
of mixture with 2 inch round cutter. Arrange gnocchi overlapping in 10 inch
shallow flameproof baking dish. Melt remaining 4 tablespoon butter in
small saucepan. Drizzle melted

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini