Semolina Gnocchi with Prosciutto and Chives

Name: Semolina Gnocchi with Prosciutto and Chives
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 2 1/2 cups, whole milk; 3/4 teaspoon, salt; Pinch, ground nutmeg; 1 cup (6 ounces) fine semolina, flour; 4 tablespoons, unsalted butter; 1 large, egg, lightly beaten; 1 1/2 ounces, Gruyère cheese, shredded (1/3 cup); 1 1/2 ounces, thinly sliced prosciutto, chopped fine; 1 tablespoon, minced fresh chives; 1/2 teaspoon, baking powder; 2 tablespoons, grated Parmesan cheese

1 comment

Appears in Cook's Illustrated May/June 2015

These Roman-style dumplings are rich, creamy, and satisfying. The only problem? Getting them out of the pan.

SERVES4 to 6

TIME1½ hours, plus 30 minutes chilling

Semolina Gnocchi with Prosciutto and Chives

WHY THIS RECIPE WORKS

Most recipes for these Roman-style dumplings call for stirring semolina flour into a hot liquid and cooking it much like polenta to make a batter, or dough. This mixture is then spread out into a thin layer and allowed to cool before being ...

This is a members' feature.