Adapted from “Il Viaggio di Vetri,” by Marc Vetri. Serves 4.
Ingredients
2 1/3 cups whole milk
1/3 cup unsalted butter
1 heaping teaspoon salt
2/3 cup semolina flour
2/3 cup grated parmesan cheese
2 egg yolks
Few grinds fresh nutmeg
Freshly ground black pepper
Directions
Grease a small baking sheet. In a small saucepan, bring milk, butter and salt to a boil over medium heat. Whisk in semolina, stirring constantly and turn heat to low.
Cook 10 minutes, stirring often. Stir in parmesan. The gnocchi mixture is ready when it starts to pull away from the sides.
Cool mixture for a few seconds, then transfer to the bowl of an electric mixer fitted with a paddle. On medium speed, incorporate the egg yolks one at a time. Fold in the nutmeg and pepper.
Spread the gnocchi mixture on the greased baking sheet, taking care to make sure that is spread out smoothly and evenly (an offset spatula dipped in hot water will do the job nicely).
Chill thoroughly. Cut out the gnocchi with a small 1 1/2-inch circle cutter. Transfer the circles to a container lined with parchment paper. (Note: the recipe up to this point can be prepared 24 hours ahead of time.)
To prepare the gnocchi:
Preheat oven to 350.
In a large nonstick pan, heat a little butter. When the butter is foaming, add the gnocchi, being careful not to crowd the pan. Cook the gnocchi on one side until the edges are lightly brown. Place the pan with the gnocchi in the oven for about 5 minutes. Touch the tops of the gnocchi — they should be warm.
Carefully flip the gnocchi (a small offset pastry spatula should do the job). Transfer to a serving platter and nap the gnocchi with tomato sauce, a meat ragu, or grated cheese. Serve immediately.
