Semolina Gnocchi with Sun-Dried Tomatoes and Basil | America's Test Kitchen

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)
• 1/3 cup oil-packed sun-dried tomatoes , rinsed, patted dry, and finely chopped
• 1 tablespoon minced fresh basil
• 1/2 teaspoon baking powder
• 2 tablespoons grated Parmesan cheese