Total Calories: 288
1 In a medium saucepan, heat the milk and 1 cup of the water over medium heat until simmering. Stir together the remaining 1 cup water and the semolina. Scrape the mixture into the liquid. Add the salt. Cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to low and cook, stirring well, for 20 minutes, or until the mixture is very thick.
2 Remove the pot from the heat. Stir in 2 tablespoons of the butter and half of the cheese. Rapidly beat in the egg yolks with a whisk.
3 Lightly moisten a baking sheet. Pour the semolina onto the sheet and spread it to a 1/2-inch thickness with a metal spatula. Let cool, then cover and chill for one hour or up to 48 hours.
4 Place a rack in the center of the oven. Preheat the oven to 400°F. Butter a 13 × 9 × 2-inch baking dish.
5 Dip a 1 1/2 -inch cookie or biscuit cutter in cool water. Cut out rounds of the semolina and arrange the pieces in the prepared baking dish, overlapping slightly.
6 Melt the remaining 2 tablespoons butter in a small saucepan, and drizzle it over the gnocchi. Sprinkle with remaining cheese. Bake 20 to 30 minutes or until golden brown and bubbling. Let cool 5 minutes before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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