The most recent edition of Cook’s Illustrated arrived in the mail and, as I was flipping through, the recipe for Semolina Gnocchi caught my eye.
by: Cook’s Illustrated
3/4 teaspoon salt
1 cup of semolina flour
4 tablespoons salted butter
1 large egg, beaten
1 1/2 ounces Gruyere cheese, shredded (1/3 cup)
1/2 teaspoon baking powder
2 tablespoons Parmesan cheese
Adjust oven rack to middle position and heat to 400 degrees. Heat milk, salt and nutmeg in a medium saucepan over medium heat until bubbles form around the edges of the plan. Whisking constantly, slowly add the semolina to milk mixture. Reduce the heat to low and cook, stirring often with rubber spatula, until mixture is stiff and pulls away from the sides when stirring, 3-5 minutes. Remove from heat and let cool for 5 minutes.
I found out last weekend that a dear friend used to work for Martha…one degree of separation…I almost peed my pants.