Ingredients
1 cup farina or 1 cup semolina
2 eggs, beaten
14 cup margarine
1 teaspoon salt
1 dash pepper
1 cup parmesan cheese, grated
Method
Sources
📖
Recipe1M+
dataset
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
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in a medium saucepan, heat milk to scald. reduce heat and slowly stir in farina, cook until thick, approximately five minutes. remove pan from heat, stir in eggs, margarine, salt, pepper and beat until smooth. spread mixture into a greased 13 x 9-inch pan, let cool. cover pan and refrigerate for 2 to 3 hours until firm. *note* refrigeration time for gnocchi to firm is included in the preparation time. when firm, remove from refrigerator and cut gnocchi into 1 1/2 inch squares or circles. place them overlapping, into an ungreased baking dish. dot tops with 1/4 cup margarine and sprinkle with cheese. bake at 350 degrees for 30 minutes or until brown. if needed you can brown a little more under the broiler.