Gnocchi de semolina

Components

• One liter of milk
• 4 tablespoons of margarine
• 1¼ teaspoons of semolina
• 300 grams of shredded Parmesan cheese
• 2 eggs to be beaten
• season with salt as desired

Ready state

1. Cover the bottom and sides of a standard rectangular baking pan with foil. Set aside.

1. In a medium saucepan, combine milk, butter, semolina, and salt. Heat over high heat, stirring constantly until the mixture starts to pull away from the sides of the pan.
2. When baking with the film, use a spatula to spread the semolina mixture. Place another layer of film over the dough’s surface and smooth it out with your hands. Allow it to cool slightly, then refrigerate for approximately 4 hours or until the dough becomes firm.
3. Take it out of the refrigerator and slice into rings approximately 7 cm wide using a round cutter or the rim of a glass.
4. Set the oven to a high temperature of 200°C.
5. In a bowl, beat the eggs using a fork.
6. In separate shallow dishes, put the wheat flour, beaten eggs, and parmesan cheese. Coat a pinch collar in the flour, shaking off any excess. Dip it into the eggs and let it drain thoroughly. Finally, place the coated ring on the plate with grated cheese. Repeat this process with all the rings.
7. Place the rings in a non-stick baking pan and bake in a preheated oven for approximately 10 minutes, or until the tops of the gnocchi start to brown. Take them out of the oven and serve with your favorite sauce or melted butter.