Gimocchi In Basil Butter
|For basil butter|
|Fresh basil leaves||4 Tablespoon|
|Finely minced parsley||3 Tablespoon|
|Garlic cloves||2 Large, finely minced|
|Milk||4 Cup (64 tbs)|
|Semolina||1 Cup (16 tbs)|
|Unsalted butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Freshly grated parmesan cheese||6 Tablespoon|
|Freshly ground pepper||To Taste|
For butter: Combine first 3 ingredients in processor or blender and mix 30 seconds.
Add butter and anchovies and blend until smooth, about 30 seconds.
Taste and adjust seasoning, adding generous grinding of pepper.
For gnocchi: Bring milk to boil in large saucepan.
Reduce heat and add salt.
Slowly add semolina, stirring constantly (preferably with electric mixer at medium speed) to prevent lumps.
Continue cooking, stirring constantly (be careful not to scorch bottom of pan) until mixture is thick, about 15 minutes.
Remove from heat and blend in butter and 3 tablespoons cheese.
Rinse 12x18-inch jelly roll pan or shallow baking pan under cold water, shaking off excess.
Spread semolina mixture in pan, smoothing with dampened spatula (mixture should be about 1/2 inch thick).
Let cool completely at room temperature, then cover and refrigerate until quite firm, 30 to 60 minutes.
Preheat oven to 350°F.
Butter large shallow rectangular baking dish.
Using small cookie cutter or glass about 1 1/2 to 2 inches in diameter, cut rounds from semolina mixture.
Arrange in slightly overlapping rows in prepared dish.
Top each round with some of Basil Butter and sprinkle with some of remaining cheese.
Cover tightly and bake for about 30 minutes.
Sprinkle lightly with pepper and serve immediately .
Gnocchi can also be browned lightly under broiler after baking.
Gnocchi can be assembled 1 day ahead and refrigerated.
Basil Butter can be made ahead in larger quantities and refrigerated.
It is also excellent as a topping for baked potatoes or mixed into a simple risotto or rice dish.