Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Gnocchi mixture
To shape
Utensils
One wide ovenproof dish (holding approx. 3 ½ l), greased
How it's done
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Gnocchi mixture
Bring the milk to the boil in a pan with the butter and salt. Stir in the semolina, reduce the heat, simmer over a very low heat, stirring constantly to form a thick paste. Remove the pan from the heat, cover and leave to absorb for approx. 10 mins. Stir in the cheese and egg. Place half of the mixture on a sheet of baking paper, shape into a roll approx. 6 cm in diameter with the help of the baking paper. Repeat the process with the remaining mixture. Cover the rolls and leave to cool.
To chill
Chill the covered rolls for at least 1 hr. or overnight.
To shape
Unwrap the semolina rolls. Using a knife that has been rinsed in cold water, cut the rolls into approx. 1.5 cm slices. Place the gnocchi in the prepared dish so that they overlap slightly. Sprinkle with the parmesan, followed by the sage and knobs of butter.
To bake
Approx. 30 mins. in the lower half of the oven.
| Serve with: | Tomato sauce or mushroom ragout |
|---|
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