4 cups milk
1 cup semolina (regular style Cream of Wheat)
¼ cup butter, plus 2 teaspoons butter, softened, plus 1 tablespoon butter
½ cup grated Parmesan cheese, plus 2 tablespoons grated Parmesan cheese
1 teaspoon salt
In a 2- to 3-quart saucepan bring the milk to a boil. Add the semolina very gradually so that the milk boils with-out interruption. Stir to keep the mixture smooth.
When the semolina is very think and comes away from the sides of the pan as you stir (about 5 to 8 minutes), remove it from the heat. Beat in ¼ cup of butter, ½ cup of Parmesan cheese, and the salt and mix thoroughly. With one teaspoon of the softened butter, grease an 8 x 8 inch baking dish and pour the semolina mixture into it, spreading it evenly with a rubber spatula. Set aside to cool.
To bake the gnocchi: Cut 2 inch rounds out of the cooled and hardened semolina. Grease an over-proof baking dish, of individual gnocchi dished, with the remaining teaspoon of softened better and arrange the rounds in the dish or dishes, overlapping the gnocchi slightly. Dot with the remaining tablespoon of butter, sprinkle with the remaining 2 tablespoons of Parmesan cheese and bake in a preheated 400° oven for 15 to 20 minutes, or until the gnocchi are golden and slightly puffed.
Yield: 15 to 18 gnocchi
