Recipe ingredients and directions:
1 � l. milk
300 g. semolina (use cream of wheat if not available)
100g. parmesan cheese
pinch of nutmeg
These gnocchi have the consistency of soft cookies. They are also a good dish to take to
school when they ask for an Argentinian dish (though I imagine this is really Italian).
Boil milk with salt, add semolina slowly, mix with a wooden spoon. Let boil for a few minutes
until achieving medium consistency.
Take out of heat, add butter, cheese, nutmeg and yolks.
Spread and cut with a cookie cutter, sprinkle with additional parmesan cheese and cook
at 350F for 20 minutes.
Category: Argentinian Recipes