Method

Step 1: Prepare the Gnocchi Base

Heat the Milk: In a medium saucepan, bring the milk to a gentle simmer over medium heat. Stir occasionally to prevent it from scorching.

Add Semolina Flour: Once the milk is simmering, slowly whisk in the semolina flour to avoid lumps. Continue whisking for about 5-7 minutes until the mixture thickens and pulls away from the sides of the pan.

Add Cheese and Seasoning: Remove the pan from the heat and stir in the grated Parmesan cheese, salt, and nutmeg (if using). Mix until smooth.

Step 2: Shape the Gnocchi

Incorporate the Eggs: Allow the mixture to cool slightly (about 5 minutes), then whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Transfer and Cool: Spread the mixture into a greased baking dish or onto a large sheet of parchment paper, smoothing it out evenly. Cover with plastic wrap and let it cool in the refrigerator for about 1 hour.

Step 3: Cut the Gnocchi

Cut into Shapes: Once the mixture is set, use a knife or bench scraper to cut the gnocchi into squares or rectangles, about 1 inch in size.

Arrange in Baking Dish: Preheat your oven to 400°F (200°C). Arrange the gnocchi in a greased baking dish, overlapping them slightly if necessary.

Step 4: Bake the Gnocchi

Add Cheese Topping: Sprinkle the grated mozzarella and additional Parmesan cheese evenly over the gnocchi.

Bake: Place the dish in the oven and bake for about 20-25 minutes, or until the top is golden and bubbly.

Step 5: Serve

Cool Slightly: Allow the gnocchi to cool for a few minutes before serving. This will help them hold their shape better.

Variations

Herbed Gnocchi: Add fresh herbs like basil or thyme to the mixture for an extra layer of flavor.

Spinach or Kale: Incorporate sautéed spinach or kale into the mixture before chilling for added nutrition and taste.

Cheese Alternatives: Use a dairy-free cheese alternative for a vegan version, or omit the cheese altogether for a lighter dish.