Semolina gnocchi
Yield: 4 Servings
Ingredients:
- 2 c 1% low-fat milk
- 1 c Pasta flour; (semolina)
- 1/2 ts Salt
- 1/8 ts Ground nutmeg
- 1 Egg
- 1/4 c Grated fresh Parmesan cheese
Instructions:
Vegetable cooking spray Heat milk over medium-low heat in a large saucepan to 180 or until tiny bubbles form around edge. (Do not boil.) Remove from heat; gradually add flour salt and nutmeg stirring until well blended. Place pan over low heat; cook 1 minute stirring vigorously until mixture leaves sides of pan and forms a ball. Add egg stirring vigorously; cook 1 minute. (Mixture will be thick.) Remove from heat; add cheese stirring vigorously until well blended. Spread mixture into a 9-inch square pan coated with cooking spray using hands and a rubber spatula dipped in cold water. Press heavy-duty plastic wrap on surface of dough and chill 1 hour or until firm. Invert dough onto a cutting board; cut into 16 (1-1/2-inch) squares. Cook according to Gratin or Pan-frying procedure (see page 90). Yield: 4 servings (serving size: 4 gnocchi). NOTES : Sun-dried Tomato Variation: Combine 1 ounce of sun-dried tomatoes packed without oil and 1 cup of boiling water in a small bowl; let stand 20 minutes. Drain and finely chop tomatoes. Add to dough with cheese.
