Gnocchi di semolina gratin
Instructions
Bring to the boil the milk with a pinch of salt, pour the semolina and cook for 15 minutes stirring constantly.
Remove from heat and Add egg yolks, 35 g of butter, a rub of nutmeg, pepper and 25 g of Parmesan cheese.
With a rolling pin roll out the dough to 1 cm.
thick, let cool then cut into 5 cm discs.
in diameter to form gnocchi.
Cut into cubes the aubergines and courgettes and lively focus rosolatele with 2 tablespoons oil; Add salt and pepper.
Place in a buttered baking-pan dough cutouts, a globe overlaid gnocchi and seasoned with vegetables, stracchino, the rest of the parmesan and butter into small pieces.
Bake at 200 degrees for 15 minutes then turn the grill and let it cook the dumplings for 5 minutes.
Ingredients and dosing for 6 persons
- 100 cl of milk
- 250 g of semolina
- 65 g of butter
- 55 g of grated parmesan cheese
- 1 rub of nutmeg
- 2 egg yolks
- Salt
- Pepper
- 200 g of zucchini
- 200 g of eggplant
- 180 g of stracchino cheese
- 2 tablespoons of olive oil