Semolina Gnocchi

CHICOPEE, Mass. (Mass Appeal) – Michael Tesoro, Owner, Chef of Ooma Tesoro’s Marinara showed us how to make gnocchi with a twist, using semolina flour.

Ingredients:

  • 6 cups of whole milk
  • 2 cups of coarsely ground semolina
  • 3 egg yolks
  • 3 tablespoons of butter
  • ¼ teaspoon of salt
  • Baking:
  • 4 tablespoons of fresh butter
  • ¼ cup of grated Romano (finely grated)
  • ¼ cup of grated Parmigiano (finely grated)
  • ¼ cup of Emmentaler (grated)
  • ¼ cup of Gruyere (grated)
  • ¼ pound of Prosciutto diParma
  • A pinch of nutmeg