- 3 1/4 cups milk
- pinch of freshly grated nutmeg
- 6 tbsp butter
- 1 1/4 cups cream of wheat
- 1 1/2 cups grated Parmesan cheese
- 2 eggs, beaten
- 1/2 cup grated Swiss cheese
- salt and pepper
- fresh basil sprigs (to garnish)
This easy Italian homestyle recipe is one of our favorites!
1 – Pour the milk into a saucepan and bring to a boil. Remove from the heat and stir in the nutmeg, 2 tbsp of the butter, and salt and pepper to taste.
2 – Gradually stir the semolina into the milk, whisking to prevent lumps forming, and return the pan to a low heat. Simmer, stirring constantly, for about 10 minutes, until the mixture is very thick.
3 – Beat 2/3 cup of the Parmesan into the semolina mixture, then beat in the eggs. Continue beating until smooth. Set aside to cool slightly.
4 – Spread out the semolina mixture in an even layer on a sheet of waxed paper or in a large, oiled baking pan. Smooth the surface with a damp spatula – it should be about 1/2-inch thick. Set aside to cool completely, then leave to chill for 1 hour.
5 – Once chilled, cut out rounds of gnocchi, measuring about 1 1/2 inches in diameter.
6 – Grease a shallow ovenproof dish or 4 individual dishes. Lay the gnocchi trimmings in the base of the dish or dishes and cover with overlapping rounds of gnocchi.
7 – Melt the remaining butter and drizzle over the gnocchi. Sprinkle with the remaining Parmesan and the Swiss cheese.
8 – Bake in a preheated oven at 400F for 25-30 minutes, until the top is crisp and golden brown. Garnish with fresh basil sprigs and serve.
Servings – 4