Ingredients
- 3 cups low sodium chicken stock
- 3/4 cup semolina flour
- 1 teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter
- 1/3 cup freshly grated Parmesan
- 1/2 teaspoon freshly ground black pepper, optional
Directions
Lightly oil a small baking sheet. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large bowl. Gradually beat the semolina mixture into the egg.
Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour.
Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a 2-inch-diameter cookie cutter, cut out rounds from the gnocchi mixture. Arrange the gnocchi in the prepared baking/gratin dish, overlapping slightly. Brush the remaining butter over the gnocchi. Sprinkle with the cheese, and pepper, if desired. Broil until the gnocchi are heated through and beginning to brown, about 6 minutes.















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By Spides24
Milwaukee, WI
on August 16, 2007
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mush, mush, and more mush. i thought i'd try it despite the reviews. is it possible they completely missed on the amount of flour to add? yuck.
By Piaqua
Syracuse, NY
on June 24, 2007
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I love this recipe, both made the was Giada does, and also when breaded and fried. The result is a cripsy outside and a creamy, almost silky inside.
By valerie.archule...
Norco, CA
on October 22, 2006
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Very very very salty... the finished product was "mushy" and I even left them to chill for about 2 hours... they tasted good, but salty. I served them with marinara and roman parsley.
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