SEPARATE the eggs and reserve the yolks. Using a fork, beat the yolks, nutmeg, and grated Parmesan cheese.
Bring the milk, water, salt, and butter to a boil in a saucepan over moderate heat. Reduce to a simmer. Slowly POUR in the semolina in a thin stream, stirring with a wooden spoon or whisk.
Cook, stirring, for 15-20 minutes. Remove the pan from the heat and add the egg yolk mixture. Mix well.Wet a shallow tray and SPREAD the semolina in a 1/2 inch/1 cm thick layer. Smooth the surface with a moistened spatula. Cover and let cool for at least 2 hours, and up to 12.
Preheat the oven to 400¡ F/ 200¡ C.
Using a cookie cutter, or a glass, CUT the gnocchi into circles.
Grease a baking dish with butter. Arrange the circles in the dish so that they overlap slightly. Sprinkle with additional grated Parmesan cheese and bake for 20 minutes, or until golden brown. Serve when hot.
Gnocchi di polenta are not as well-known as potato gnocchi but they are quite delicious and easy to make. Wines:
Rosso de Montepulciano
Rosso Conero Ingredients:
Egg yolks 2
Ground nutmeg pinch
Milk 1 pint/475 ml
Water 3/4 pint/
Butter 1 tbs + for greasing
Semolina 9 oz/250 g
Freshly grated Parmesan cheese 2 tbs
Wooden spoon or whisk
Cookie cutter (2 inch/ 5 cm diameter)