Semolina Gnocchi
Recipe from www.foodfreeway.com

Here is what Joanne said about this recipe: "Most people think of gnocchi as little potato dumplings but actually there are all kinds of gnocchi made in Italy. One of my favorites comes from Rome and is made with semolina or ground durum wheat. The success of this recipe relies on tasting the finished dough and making sure you season it well with freshly grated nutmeg and salt. They are out of this world!"

SEMOLINA GNOCCHI WITH BROWN BUTTER AND CRISP SAGE
{copyright Joanne Weir}

Ingredients:
4 cups milk
3 tablespoons plus 6 tablespoons unsalted butter
1 cup semolina
½ cup plus ½ cup Parmigiano Reggiano freshly grated
Nutmeg - ground fresh
1 egg, whisked
Coarse salt
50 sage leaves

Preparation:
Place the milk in a heavy bottom saucepan and scald. Add the semolina and stir with a wooden spoon until stiff and thick, 20 minutes. Add 3 tablespoons butter, ½ cup Parmigiano, nutmeg to taste, egg and salt to taste. Stir well until the butter is melted.

Spread the semolina mixture on a wet surface to approximately ½-inch thick. Cool. Preheat an oven to 425 F. Using a circle cutter- 2-inches in diameter, dipped in water, cut as many circles as possible. Butter a 13-inch X 9-inch pan. Overlap the circles in rows in the pan until all of the semolina circles are used. Melt the remaining 6 tablespoons butter and drizzle evenly over the top of the gnocchi. Sprinkle the remaining ½ cup Parmigiano over the top. Bake the gnocchi until light golden, 25 minutes.
In the meantime, heat some olive oil in a frying pan until it ripples. Add the sage and cook until crisp, 30 seconds. Remove from the pan with a slotted spoon and drain on paper towels. To serve, place the gnocchi on plates and spoon the butter over the top. Garnish with sage and serve.
Serves 8