souffleed gnocchi

this is soooo yummy! i made it on easter 2 yrs ago and an 8 mth old littlefoodie jr. couldn't get enough. now, at the crazy age of 2 he still loves it..although he called it potatoes but whatever floats his boat...he's eating and i'm not gonna mess with it!

i served it along side some pan grilled sirloin fillets and roasted asparagus with a pomegranate glaze.
not much to say about it except its delicious. don't think it will puff up like a souffle though...they puff a teeny tiny bit, just enough. it also has a flavor a little like a cross between a gratin and polenta.

enjoy!

souffleed gnocchi

3 cups milk
3/4 tsp salt (kosher or sea salt)
1 cup semolina
3 large eggs
6 tbls finely grated parm-reggiano
4 1/2 tbl butter

put oven racks in upper and lower thirds and preheat oven to 450f.

simmer milk w/salt in pot over med low heat.
add semolina in a slow stream, whisking.
simmer and stir constantly until stiff.
remove from heat and mix in eggs one at a time.
stir in cheese and 3 tbls butter.
spread gnocchi on an oiled baking sheet until about 1/2 thick..try to get as even as possible.
chill, uncovered about 15 min.

cut out circles with a 2 inch round cookie cutter and lay them overlapping in a buttered dish. wet the cutter w/cold water after each cut. they are going to be super soft so just go ahead and mold the rest of the scrapes in circles (makes it easier and tastes good no matter how it looks!)

melt remaining 1 1/2 tbl butter and drizzle over gnocchi. sprinkle w/some grated parm and freshly grated black pepper.

bake in upper third of oven for 10 min.
switch to lower and bake until puffed and slightly browned..about 10-15 min. more.

note:
semolina..also called semolina flour.
you can make the uncooked gnocchi..minus the drizzled melted butter and cheese on top, a day ahead..covered and chilled!