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Author Notes: This recipe is adapted from Lidia Bastianich. It is one of my families favorite side dishes. It once received a thumbs up from a very picky relative, who looked at his wife and nodded and said I like it, get the recipe. It was a very rare occasion, I promise you. —KimmyV
For the semolina base
cups Whole milk
teaspoons Kosher salt
cups Semolina flour
- Put milk butter and salt in a large saucepan over medium heat until butter melts.
- Slowly add in the semolina flour whisking constantly.
- Cook over medium heat, stirring constantly until the semolina is very thick and your arm is tired! This takes about 15 minutes maybe a bit longer if your pan is smaller. I like to use one with a large bottom so that the liquid evaporates quickly. Do not walk away during this step. You do not want burnt semolina.
- Scrape the cooked mixture onto a rimmed cookie sheet. It does not need to be greased. Spread mixture evenly. Wrap and refrigerate for a few hours or even overnight.
- When you are ready cut gnocchi into 2 inch squares. Use can use a ruler or just eyeball it like me.
To sauce and bake gnocchi
tablespoons Unsalted butter, melted
cup Freshly grated Parmesan cheese
- Prepare two glass 9 by 13 pans by brushing them with some of the melted butter. Just enough to coat the pans.
- Arrange cut gnocchi by laying them like a diamond and overlapping each other in rows. This allows for a great crust to form on the gnocchi.
- Brush gnocchi with the remaining melted butter and sprinkle with the cheese.
- Bake at 400 degrees for 20 to 30 minutes or until gnocchi and golden brown.
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side