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Add a photoServings: 6
Ingredients
- Vegetable oil
- 3 c. Lowfat milk
- 11/2 tsp Salt
- 1 pch Nutmeg
- 1 pch Pepper
- 2 x Egg yolks -- lightly beaten
- 1 c. Parmesan cheese -- grated
- 6 Tbsp. Butter
- 1 c. Semolina flour
Directions
- Line bottom of 15 x 10 x 1 inch pan with aluminum foil. Generously oil the foil. Heat lowfat milk, salt, nutmeg and pepper in heavy 3 qt saucepan over medium high heat just to simmering. Don't boil. Reduce heat to medium low begin whisking or possibly stirring mi
- Add in egg yolks, 3/4 c. of the cheese and 2 Tbsp. of the butter to semolina mix; stir till butter is melted and mix is smooth.
- Transfer mix to prepared pan. Pat out with spatula to 3/8 inch thick.
- Chill uncovered till cool, at least 1 hour. Heat oven to 425 degrees.
- Turn mix out of pan onto flat surface; peel off foil. Cut gnocchi out of mix with 2 inch round cutter. Arrange gnocchi overlapping in 10 inch shallow flameproof baking dish. Heat remaining 4 Tbsp. butter in small saucepan. Drizzle melted
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 6 servings | |
| Calories 327 | |
| Calories from Fat 158 | 48% |
| Total Fat 17.95g | 22% |
| Saturated Fat 11.16g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 2522mg | 105% |
| Potassium 260mg | 7% |
| Total Carbs 27.05g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.5g | 4% |
| Protein 14.17g | 23% |
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