This one comes from the pages of the New York Times. I stayed true to the recipe for the semolina gnocchi. Milk, nutmeg, salt and butter are brought just to a boil. The heat is reduced to medium and the semolina flour is added in a thin stream while constantly whisking to prevent clumps. When the semolina mixture is smooth, the heat is reduced to "very low" to continue cooking for another 15 minutes. All the while stirring. My dough mixture was pretty thick at this point, and since I didn't want the dough to burn and I didn't want to stand at the stove stirring for 15 minutes, I let it go 5.
After removing from the heat, I mixed in egg yolks, rapidly stirring them in to prevent scrambled egg lumps, and then some grated Parmesan.
The dough is then pressed into a greased baking pan at a thickness of 1/2 inch. Cover with plastic wrap and chill.
The next day, I took a piece of PVC pipe about 1.5 inches in diameter and used it as a cutter to create disks from the chilled dough. I laid the disks in a buttered baking dish and placed a few shreads of Parmesan on top of each one. Then into a 450° oven for about 15 minutes, until lightly browned.
For the sauce, I just winged it and didn't even look at the recipe. I used a couple cans of diced tomatoes, some chopped garlic, salt, pepper and a couple cubes of frozen basil puree that I made last fall.
When the sauce was heated, I added some meatballs I made earlier, to reheat them. The meatballs were made with ground pork, egg whites, bread crumbs and chopped garlic. Pitted kalamata olives were available on the side.
This is part of my mom's birthday dinner, and was completed with steamed sliced squash and homemade bread made yesterday.
Bon appétit!
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