3c. whole milk
1c. semolina flour
2 Tbsp. butter
1/4 tsp. salt
1/2 c. grated pecorino cheese plus 1/4c. more for before baking
1 Tbsp. fresh parsley, finely chopped
Preheat oven to 425F degrees
Put milk, butter & salt in a sauce pan & bring to a boil. Add semolina flour slowly into the hot milk & stir until thick. Add cheese & parsley, stir to incorporate. Place the mixture in a 13×9 baking dish. Smooth the mixture evenly into the pan. Cover & cool completely.
Once the semolina mixture is cooled take a 3 inch round cookie cutter & cut out disc. Place the disc in either a 9 inch round or square pan over lapping slightly. Sprinkle with more pecorino cheese & bake for about 20 minutes or until golden.
*Diva Note* Make sure the mixture is thick, to the point of it pulling away from the pan. If not the mixture will be mushy when baked & won’t hold up. Also I find it easier if I spread the mixture with my CLEAN hands.
SAUTEED MUSHROOMS IN WHITE WINE
4 oz. wild mushrooms (whole foods sells them prepackaged)
1 Tbsp. extra virgin olive oil
1 small shallot
1 clove of garlic
2 Tbsp. white wine
2 sprigs of thyme, remove leaves
truffle oil (optional)
While the gnocchi are baking saute the mushrooms.
In a medium pan heat oil. Add mushrooms, shallot & garlic, saute until soft. Add wine & thyme leaves. Cook until wine has reduced about 5 minutes.