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Pour milk and water in a saucepan and bring to a boil. Remove from heat and gradually whisk in semolina. Return saucepan to low heat and cook stirring constantly with a wooden spoon until very thick. Add 3 tablespoons butter and season with salt. Remove from heat and add egg yolks gradually, while whisking. Return to the heat and cook for a few minutes without boiling. Add 3 to 4 tablespoons grated parmesan cheese.
Spread gnocchi mixture ½ inch (1 ½ cm) thick on a lightly oiled horizontal surface. Let gnocchi mixture cool completely, until it becomes very thick.
Cut out rounds with a 2 inch (4 cm) round cookie cutter. Transfer gnocchi to a buttered baking dish place them slightly overlapping. Brush with remaining melted butter and sprinkle with remaining parmesan cheese.
Bake gnocchi in preheated oven to 425ºF (220ºC) until they start to brown. Let gnocchi stand 5 minutes before serving.
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