Semolina Gnocchi with Prosciutto and Chives | America's Test Kitchen
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? Getting them out of the pan.
Keywords
- Side Dishes
- Italian
- Pork
- Europe
- Meat
Ingredients
- 2 1/2 cups whole milk
- 3/4 teaspoon salt
- Pinch ground nutmeg
- 1 cup (6 ounces/170 grams) fine semolina flour
- 4 tablespoons unsalted butter
- 1 large egg, lightly beaten
- 1 1/2 ounces (43 grams) Gruyère cheese, shredded (1/3 cup)
- 1 1/2 ounces (43 grams) thinly sliced prosciutto, chopped fine
- 1 tablespoon minced fresh chives
- 1/2 teaspoon baking powder
- 2 tablespoons grated Parmesan cheese
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