- 200 gr of semolina
- 750 ml of milk
- 50 gr of butter
- 2 yolks
- 100 gr of Grana Padano cheese
- 1 tuft of sage
- Extra virgin olive oil BIO q.s.
- Salt to taste
- 1 knob of butter
Bring the milk to a boil, salt it and add the semolina by adding it slowly. Stir in the butter and cook, keep stirring for 20 minutes until compact semolina is obtained.
Remove the semolina from the heat and add the egg yolks, one at a time, and half of the grated cheese. Stir well; when the mixture doesn’t stick to the surface of the pot, it means it’s ready. Pour the semolina onto a sheet of baking paper, cover it with another sheet and crush it with your hands. Then roll out the dough with a rolling pin until you have a layer about 1 cm thick. Using a round pastry cutter, cut out discs from the semolina mixture.
Grease an oven tray and place the gnocchi in it, overlapping them slightly. Break a few sage leaves over the gnocchi, drizzle with organic extra virgin olive oil and sprinkle with the remaining Parmesan cheese. Bake in a hot oven at 200 °C for 15 minutes and remove from the oven.
