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Gnocchi Florentine

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Serve as an appetizer or warm mezichod with tomato sauce, to which we stirred finely chopped ham.

Ingredients:

For 6 people: 1/2 l milk 120 g coarse semolina 50 g grated parmesan (Emmentaler) 50 g of butter 3 pcs yolks salt oil to coat the baking sheet cheese to sprinkle on the dish butter for drizzling

Procedure:

1. Bring the milk, butter and salt to a boil
2. Pour the semolina into the boiling milk and cook, stirring constantly, for about 15 minutes, i.e. until the semolina is soft
3.
4. Spread the finished porridge on a baking sheet coated with oil to about 1.5 cm high and refrigerate
5. Cut out rounds from the cooled mixture with a 5 cm diameter round cutter
6. Grease a fireproof porcelain (silver timbales) bowl with butter
7. Make a pile of the cut-out mass in the centre of the bowl and arrange the cut-out rounds (gnocchi) in a wreath around the pile
8. Brush everything with butter, sprinkle with cheese and roast briefly in the oven.

Recommendation:

– Arrange individual portions directly in smaller fireproof porcelain or silver timbales bowls.