- 1 stick plus 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh sage
- 6 cups milk
- 1 1/2 cups semolina flour (10 ounces)
- 2 eggs, lightly beaten
- 1 1/2 tablespoons kosher salt
- 1 cup plus 3 tablespoons freshly grated Parmesan cheese (4 1/2 ounces)
- Freshly ground pepper
- In a small skillet, melt the stick of butter over moderate heat. Add the chopped sage and cook just until fragrant, about 30 seconds; let cool.
- In a large saucepan, bring the milk to a simmer. Slowly add the semolina flour in a thin stream, whisking constantly. Cook over moderate heat, stirring with a wooden spoon, until very thick, about 3 minutes. Beat in the eggs and cook over low heat for 2 minutes longer, stirring constantly. Remove from the heat and stir in the salt, sage butter and 1 cup of the Parmesan cheese. Continue stirring until the dough is smooth and glossy. Pour the dough into a 9-by-13-inch baking dish and refrigerate until cool and firm to the touch.
- Preheat the oven to 400°. Cut the gnocchi dough into 12 squares, then cut the squares in half on the diagonal to form 24 triangles. Using a spatula, transfer the triangles to a large buttered baking dish. Sprinkle with the remaining 3 tablespoons of cheese and dot with the remaining 1 tablespoon of butter.
- Bake for about 25 minutes, or until the gnocchi are golden. Preheat the broiler and broil 8 inches from the heat for 2 minutes, or until golden brown. Let the gnocchi stand for 10 minutes. Sprinkle with pepper and serve.
The recipe can be prepared through Step 3 and refrigerated for up to 1 day.
Pair this creamy and cheesy dish with a smooth white with herbal overtones. An inexpensive, soft and buttery Italian Chardonnay would be ideal.