Gnocchi Romaine Semolina Recipes

Steps:

• Line a rimmed sheet pan with plastic wrap.
• Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low; continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking.
• Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter.
• Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish.
• With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle.
• Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese.
• Bake in preheated oven until golden brown, about 25 minutes.

Steps:

• 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.
• Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
• Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
• 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.
• Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.

Steps:

• In a 3- to 4-quart saucepan, combine milk, nutmeg, salt and 4 tablespoons butter. Bring just to a boil, lower heat to medium and immediately start adding semolina in a thin stream, whisking constantly. Keep whisking to make a smooth mixture. Reduce heat to very low and cook, stirring, about 15 minutes. Remove from heat. Stir in half the cheese and the egg yolks.
• Use some of the oil to grease a baking sheet. Spread hot dough on baking sheet to a thickness of 1/2 inch. Cover with plastic wrap. Refrigerate until very cold, 4 hours or overnight.
• Heat remaining oil in a saucepan, add garlic and onion, cook until soft and add tomatoes. Simmer gently about 10 minutes. Season with salt and pepper and set aside.
• Preheat oven to 450 degrees. Use a little remaining butter to grease a shallow baking dish about 9 by 13 inches. Use a 2- to 3-inch round cookie cutter or a glass to cut disks of chilled dough. Keep dipping cutter in cold water to prevent sticking. Lift disks off baking sheet and arrange, slightly overlapping, in baking dish. Scraps can be kneaded briefly and smoothed out to allow for a few additional disks. Sprinkle disks in dish with remaining cheese and dot with remaining butter. Bake about 15 minutes, until lightly browned.
• Gently reheat sauce. Serve gnocchi with some sauce alongside each portion.

Steps:

• Put the milk, 4 tablespoons butter, and salt in the saucepan. Set over medium heat, stir occasionally until the milk is hot and the butter melted, then gradually pour in the semolina, whisking steadily.
• Cook the cereal slowly, over medium-low heat, for 1/2 hour or more, as the cereal thickens. Whisk frequently, scraping the bottom and sides of the pan too. Use a wooden spoon when the mixture stiffens, and cook until it is difficult to stir at all. If you want to cook it faster, raise the heat and stir constantly until done.
• Scrape and pour the hot semolina in the middle of the baking sheet-it doesn't need to be greased or lined. Spread the cereal with a metal or rubber spatula to fill the pan in an even layer. Here's a tip: dip the spatula blade in water to keep it from sticking to the grain. Let the sheet of semolina cool to room temperature and solidify. (If you want to bake it the next day, wrap and refrigerate the sheet.)
• Set a rack in the middle of the oven, and heat it to 400˚. Butter the insides of the baking dish, using about 2 of the 8 tablespoons of butter; melt the remainder, to drizzle on the gnocchi.
• With a large ruler and a sharp knife, cut 2-inch rows, lengthwise and crosswise, in the sheet of firm semolina, dividing it into small squares. Lift out one square-it should come up easily with a spatula-and lay it down, oriented to appear diamond-shaped, in a corner of the baking dish. Lay a whole row of semolina diamonds, evenly overlapping each other, the length of the dish. Arrange another row right alongside the first, and so on, until the baking dish is completely filled with diamond shapes and the baking sheet is empty.
• Drizzle the melted butter all over the rows of gnocchi di semolino. Toss the grated and shredded cheeses together, and sprinkle evenly over the dish.
• Bake the gnocchi for 30 minutes, or until the butter is bubbling in the pan and the top is a beautiful golden brown. Let the dish sit for about 5 minutes; cut in squares and serve hot.

Steps:

• Mix the semolina, salt and milk, place in a thick bottomed pan and stirring continously bring to the boil and simmer 5- 10 minutes until thick.
• Remove from heat, season , add the egg yolk, cheese and butter. Mix.
• while still hot, pour in a buttered tray 1 cm deep .
• When cold, cut rounds with a 5 cm round cutter.
• Place the remainind gnocchi pieces on the bottom of a buttered earthenware dish and arrange the neat rounds on top.
• Sprinkle more cheese on the gnocchi and grill the top until lightly brown.
• Serve with a nice drizzle of tomato sauce round the gnocchi.

Steps:

• Put the milk in a large saucepan with a pinch of salt and heat until you can see steam rising from it. Whisking all the time, sprinkle in the semolina in a slow and steady stream. The mixture will thicken and become hard to whisk. When all the semolina is in, lower the heat to medium-low and start to beat the mixture with a wooden spoon. Cook until it starts to leave the sides of the saucepan and is very thick. Take the pan off the heat. Stir in half the butter and all the cheese until they are completely incorporated, then add the egg yolks one at a time, stirring until they are mixed in too. Taste the mixture for seasoning.
• Spread the mixture out in a medium (about 30 x 20cm) baking tin to the thickness of about 1.5 cm, making it as smooth as possible. Cover and when cool, put in the fridge to firm up - it will take about 45 mins-1 hr.
• For the sauce, tip everything into a saucepan and season well. Simmer gently for 45 mins, stirring every so often. Heat oven to 220C/200C fan/gas 7.
• Butter a gratin dish or baking dish (about 30cm wide). Using a pastry cutter or the rim of a glass, cut out rounds of the gnocchi mixture about 4cm across and lay them, slightly overlapping, in the dish. Melt the rest of the butter and pour it over the top, then scatter a generous amount of parmesan on top. Bake in the oven for about 25-30 mins or until the gnocchi are sizzling on top and golden.
• Take the onion out of the tomato sauce, check the sauce for seasoning and serve with the gnocchi.