- 2 eggs
- 160g semolina flour
- 500ml milk
- 40 grams of good melting cheese such as Gruyere or Gouda farmers, grated or diced
- 50 grams of butter into cubes
- 40g grated parmesan cheese
Put the eggs with the flour and salt in a bowl and mix well with a fork. First, add the milk and allow policy until a nice batter originated and then add the Gruyere or Gouda cheese.
Put everything in a pan, and heated the whole on a moderate flame, stirring constantly, to the whole of the thickness of porridge. This takes about five minutes.
Tilting the whole on a baking pan that has been lightly moistened and flatten to a thickness of about 1 cm. Do this with wet hands or a spatula ditto.
Let it cool completely.
Grease an ovenproof casserole or baking dish with a third of the butter. Preheat the oven to 200ºC.
Use a serving ring, biscuits plug or glass with a diameter of about 5cm to stabbing out beautiful circles. Clean the tool after each round outstretched you moist. Place the circles, slightly overlapping, in a pan or bowl.
Put some butter pieces and between the gnocchi and sprinkle Parmesan cheese over it.
Bake about 20 minutes until the top is brown. Before serving just five minutes to cool down.
Serve with a sauce of mushrooms.