Gnocchi Verdi di Semolino
Green Semolina Gnocchi
500 g spinach
200 g semolina
800 ml milk
1 teaspoon salt
1 egg and 1 egg yolk
70 g grated Parmesan Cheese
20 g butter
250 ml béchamel sauce
Cook the spinach, squeeze out the water and finely chop it.
Put the milk in a saucepan, add the butter, the salt and bring to a boil.
Over moderate heat, gradually add the semolina in a steady stream.
Stir constantly with a wooden spoon until the semolina thickens.
Remove from the heat, stir in the chopped spinach.
Stir in the beaten egg and egg yolk and 35 g of grated Parmesan cheese.
Spoon the gnocchi mixture into a rectangular baking dish, spread it out using the back of a spoon to make an even layer about 1 cm thick and place it in the refrigerator for 1 hour.
Preheat the oven at 200 C.
Take your dish out of the refrigerator and with a pastry cutter cut the gnocchi out and place them in a buttered dish.
Add the béchamel sauce and sprinkle with the remaining Parmesan cheese.
Bake for 20 minutes.