Gnocchi di semolina gratin

Gnocchi di semolina gratin
Gnocchi di semolina gratin 5 1 Stefano Moraschini


Bring to the boil the milk with a pinch of salt, pour the semolina and cook for 15 minutes stirring constantly.

Remove from heat and Add egg yolks, 35 g of butter, a rub of nutmeg, pepper and 25 g of Parmesan cheese.

With a rolling pin roll out the dough to 1 cm.

thick, let cool then cut into 5 cm discs.

in diameter to form gnocchi.

Cut into cubes the aubergines and courgettes and lively focus rosolatele with 2 tablespoons oil; Add salt and pepper.

Place in a buttered baking-pan dough cutouts, a globe overlaid gnocchi and seasoned with vegetables, stracchino, the rest of the parmesan and butter into small pieces.

Bake at 200 degrees for 15 minutes then turn the grill and let it cook the dumplings for 5 minutes.

Gnocchi di semolina gratin

Calories calculation

Calories amount per person:


Ingredients and dosing for 6 persons


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