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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well. | 2. Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture. | 3. Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter. | 4. Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes. | 5. Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter. | 6. Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	quart		595.36	46.6528	30.744	31.9152
butter	5	tablespoons	divided	427.5	19.6425	13.3575	36.0
salt	to taste			-	-	-	-
fine semolina flour	1 1/2	cups		-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
grana padano cheese	1 1/4	cups	grated divided	-	-	-	-
gruyere cheese	1/3	cup	grated	181.72	0.1584	13.1164	14.2296
pancetta bacon	1	package	diced	-	-	-	-
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499

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