SERVINGS : 5 people about 40 pieces
PREP TIME : 15 mins
1 liter (1qt) whole milk
30g unsalted butter
⅛ tsp of finely grated nutmeg
250g semolina flour (hard wheat flour)
2 egg yolks
100g grated parmesan cheese
1 small black truffle, grated
100g unsalted butter, melted
40g grated parmesan or pecorino cheese
In a tall pot over medium heat add milk, butter, salt, nutmeg and truffle shavings. Bring almost to a boil, turn off the heat, cover and let the milk infuse with the truffle flavour for about 30 minutes.
Bring to a boil again and while whisking add the semola flour. When all the semola is incorporated switch to a spoon and keep cooking for a couple of minutes. The dough will be very thick. Transfer to a clean bowl, add egg yolks and 100g of parmesan and stir.
Prepare a large piece of plastic cling film or thick parchment paper, transfer the mixture onto it and form a long compact, sausage-like roll. Place in the fridge to set completely - at least 1hr.
Lightly butter a baking pan and arrange 1cm thick slices/discs of the gnocchi mix. The slices should overlap by about half their diameter. If the knife tends to stick keep a bowl of hot water handy and dip the blade in before cutting each slice.
Melt the butter and brush the gnocchi heavily with it, then sprinkle the rest of the parmesan or an alternative is pecorino cheese (sharp sheep milk cheese).
Preheat the oven to 180°C/350F and bake for 20 to 25 minutes. If you have a grill function bake a few more minutes with the grill on for a nice top crust.
Wait a few minutes before serving. They will firm up and make it easier to portion and plate, in addition to the texture being not so mushy.