Classic Semolina Gnocchi.
I don't understand why I haven't prepare them for you before!
Do I have any gnocchi recipe on my channel?
No. So I will make a gnocchi series then...
for the 29th's, 14th's and 10th's why not?
Dates don't matter really, we are going to prepare gnocchi because they are delicious!
So, Semolina Gnocchi.
Here I have 1 LT. MILK about to boil.
Let's add 250 GRS. SEMOLINA.
Add it slowly and do not stop stirring...
so we don't get any lumps.
With the hot it begins to thicken up.
And we don't have any lumps!
Don't stop stirring and add 80 GRS. BUTTER.
Add the butter, and see it begins to have a good consistency.
It's super thick already.
Now, turn the heat off...
and let's season it up.
Let's add a pinch of SALT, WHITE PEPPER & NUTMEG.
Good. Once the heat is off, let's add 3 EGG YOLKS.
The yolks are going to help with the consistency of my gnocchi...
but is important to add them once the heat is off,
so they don't get cooked when you add them to the mixture.
Let's add 50 GRS. GRATED PARMESAN CHEESE.
A good amount.
So, what's next...
In an big tray you'll cover it with foil paper, then add the already cooled down mixture, cover it with paper foil and take it to the fridge to cool down and gets firm.
Like this...
This is super cooled down...
I'm working since very early to cook for you guys!
And Delfi then stays up very late to have ready the edition for the channel.
And, if you haven't subscribe to my channel yet...
I use to make english videos before...
What are you waiting for to subscribe, it's free..
An exclusive one video per week for you!
Google and YouTube let's you know when a new video is up...
and you can watch it, let me know what you think, if you like it, if you don't...
You can tell me I'm too down, non enthusiastic...
you are not the same...they tell me that many times...
Or they also tell me I'm to happy, too high, they even ask me if I do some kind of weird substance...
I tell them only cinnamon...
So If you don't know what I'm talking about when I say Semolina Gnocchi,
it has physically nothing to do with a regular gnocchi.
It's s lovely round shaped gnocchi that we gratin in the oven.
I will cut them with this cup, at home cut them with whatever you have.
it doesn't matter if it's bigger or smaller, make it round and that's it.
Good!
Let's take them...
to an oven tray.
Add some CREAM to the base, or tomato sauce or bechamel or olive oil...
And place them in the tray.
Use all the mixture please, do not throw them away because you have not round leftovers.
we are not going to discriminate the semolina because of it's shape!
Out of this recipe you'll get around 24 gnocchi, this size.
Add some extra cream, parmesan cheese and they are ready for the oven.
Ready.
Now, oven time. 10 TO 15 MINUTES, HIGH HEAT TILL IT GRATINS.
You'll see when it get's golden and wonderful.
Super gratin gnocchi.
This is a piece of art.
My name is Felicitas Pizarro,
remember we are what we eat and what we cook...
today we are Semolina Gnocchi.
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