Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, heat the milk and when just on the point of boiling, sprinkle in the semolina in a steady stream, stirring briskly with a wooden spoon. | 2. Simmer the semolina for 2 minutes then remove from the heat and stir in half the butter, most of the cheese (leave some for topping the bake) and the spinach, nutmeg and salt and pepper; allow to cool for 5 minutes. | 3. Stir in the eggs then tip the mixture out onto a shallow baking sheet, spreading it out to 1 ½inch thickness; allow to cool completely, then chill until solid. | 4. Stamp out the gnocchi with a plain round cutter with a diameter of 1 ½ inches; reserve the trimmings. | 5. Place the trimmings in the base of a greased shallow ovenproof dish then arrange the gnocchi rounds on top; brush the tops with the remaining butter and sprinkle with the last of the cheese. | 6. Bake in an oven pre-heated to 375 F, 190 C, gas mark 5, for about 35 minutes until crisp and golden on top; serve hot sprinkled with extra cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	6	ounces	thawed frozen	37.4213	6.6338	3.7421	0.5103
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
semolina	7	ounces		714.4072	144.5285	25.163	2.0837
butter	2	ounces	melted	323.19	14.8497	10.0983	27.215999999999998
parmesan cheese	2	ounces	grated	209.7862	22.6796	22.6796	2.8349
egg	2		beaten	143.0	0.72	12.56	9.51
salt pepper				-	-	-	-
nutmeg			ground	-	-	-	-
cheese				-	-	-	-

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