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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Another recipe from one of my favorite chefs, Giada De Laurentiis. Not as difficult to prepare as the gnocchi I am used to having. Can't wait to try this one! I have included the 1 hour of inactive prep time in the cooking time. Ingredients:
3 cups chicken stock |
3/4 cup semolina flour |
1 teaspoon salt |
1 large egg |
3 tablespoons butter |
1/3 cup parmesan cheese, freshly grated |
1/2 teaspoon ground black pepper (optional) |
Directions:
1. Lightly oil a small baking sheet.
2. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minute.
3. Beat the egg in a large bowl.
4. Gradually beat the semolina mixture into the egg.
5. Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch thick layer.
6. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour.
7. Preheat the broiler.
8. Generously butter a 10-inch diameter gratin dish.
9. Using a 2 cookie cutter, cut out rounds from the gnocchi mixture.
10. Arrange the gnocchi in the prepared baking/gratin dish, overlapping slightly.
11. Brush the remaining butter over the gnocchi.
12. Sprinkle with the cheese and pepper, if desired.
13. Broil until the gnocchi are heated through and beginning to brown, about 6 minute.
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