Baked Semolina Gnocchi with Butter and Cheese (Ñoquis de Sémola Gratinados)

Why you’ll love it

• No rolling or shaping by hand: just spread, chill and cut.
• Seven simple ingredients: milk, semolina, butter, egg yolks, cheese, nutmeg and salt.
• Pure comfort food: creamy inside, golden and cheesy on top.

Quick facts

Ingredients

• 1 quart (1 liter) milk
• 8.8 oz (250 g) semolina (about 1 1/2 cups)
• 5 1/2 tbsp (80 g) butter, divided
• 2 egg yolks
• 3.5 oz (100 g) grated hard cheese, such as Parmesan (about 1 cup), divided
• 1/4 tsp ground nutmeg
• 1 tsp salt

Step-by-step method

1. Heat the milk. Heat the milk with the salt and add the semolina in a slow, steady stream.

2. Cook until thick. Cook over low heat for 8 to 10 minutes, stirring, until it thickens.

3. Enrich. Remove from the heat and stir in 3 tbsp (40 g) of the butter, the egg yolks, 2.5 oz (70 g) of the cheese and the nutmeg.

4. Spread and cut. Spread the mixture 1/2 inch (1.5 cm) thick, let it cool and cut out rounds.

5. Bake. Arrange the rounds in a baking dish, top with the remaining butter and cheese, and bake at 425°F (220°C) until golden.

Tips for the best result

• Pour the semolina in slowly while stirring so it doesn’t form lumps.
• Let the mixture cool completely before cutting: it firms up and the rounds keep their shape.
• Dip the cutter (or a glass) in water between cuts for clean edges.

Storage and reheating

Keep leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (180°C) until hot all the way through, 165°F (74°C).