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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour the milk into a pan and bring to the boil. remove from the heat and add the nutmeg, 25g of the butter and seasoning if desired. | 2. Gradually stir the semolina into the milk whisking out any lumps. Return to a low heat and simmer for 10 minutes. | 3. Beat half the parmesan into the semolina followed by the eggs until smooth. | 4. Spread the semolina on a sheet of baking parchment or oiled tray. Smooth the surface so it is 1/2 inch thick. Allow to cool then chill in the refrigerator for 1 hour. | 5. Once chilled use a cookie cutter to cut circles out of the semolina dough. | 6. Grease a shallow ovenproof dish and lay any trimmings from the semolina in the bottom. Lay the circles in an overlapping fashion until used up. | 7. Melt the remaining butter and pour over the gnocchi. Sprinkle with the cheeses. | 8. Bake for 30 mins at 200C/400F. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	700			104188.0	8164.24	5380.2	5585.16
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
butter	90			7695.0	353.565	240.435	648.0
semolina	225			135270.0	27365.8725	4764.51	394.5375
parmesan cheese	125	g	grated	462.5	50.0	50.0	6.25
egg	2		beaten	143.0	0.72	12.56	9.51
gruyere cheese	60	g	grated	247.8	0.21600000000000003	17.886	19.404

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.