Souffléed Gnocchi Recipe | Epicurious
If you're making this entire menu in a single oven, put the souffléed gnocchi in the oven to bake after the fennel and carrots have been roasting for 10 minutes.
Ingredients
- 3 cups whole milk
- 3/4 teaspoon salt
- 3/4 cup semolina (3 oz; sometimes labeled "semolina flour")
- 3 large eggs
- 3/4 oz finely grated Parmigiano-Reggiano (7 tablespoons)
- 4 1/2 tablespoons unsalted butter, softened
- a 2-inch round cookie cutter; a 2-qt shallow baking dish
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