The “good ol’ days” come to mind when I make this recipe. I hope you like this delicious recipe.
Prep Time: | 20 mins |
Cook Time: | 35 mins |
Additional Time: | 15 mins |
Total Time: | 1 hr 10 mins |
Servings: | 4 |
Yield: | 4 servings |
Ingredients
- 1 quart milk
- 5 tablespoons butter, divided
- salt to taste
- 1 ½ cups fine semolina flour
- 2 egg yolks
- 1 ¼ cups grated Grana Padano cheese, divided
- ⅓ cup grated Gruyere cheese
- 1 (3 ounce) package pancetta bacon, diced
- 1 pinch ground nutmeg, or to taste
Instructions
- Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.
- Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
- Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
- Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
- Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.
- You can easily prepare the gnocchi in advance, refrigerate or freeze, and bake at the last minute.
- Speck (Northern Italian bacon-style cured meat) or bacon can be used in place of the pancetta. Parmigiano-Reggiano cheese can be used in place of the Grana Padano cheese.
Nutrition Facts
Calories | 423 kcal |
Carbohydrate | 13 g |
Cholesterol | 190 mg |
Dietary Fiber | 0 g |
Protein | 22 g |
Saturated Fat | 18 g |
Sodium | 789 mg |
Sugars | 12 g |
Fat | 32 g |
Unsaturated Fat | 0 g |