• Ingredients: 55
  • Serves: 12

Semolina gnocchi with whole milk, coarse kosher salt, pinch of ground nutmeg, semolina flour *, large egg yolks, freshly grated parmesan cheese, unsalted butter, divided.

Ingredients

  • 6 cups whole milk
  • 1 tbsp. coarse kosher salt
  • Pinch of ground nutmeg
  • 2 1/2 cups semolina flour *
  • 6 large egg yolks
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tbsps. unsalted butter, divided

For black barbecue sauce:

For pork chops and carrots:

Fried croutons:

  • 2 tbsps. olive oil
  • 1/4 cup chopped shallots
  • Canola oil
  • 3 large eggs
  • 1/2 cup whole milk
  • 1/4 tsp. cayenne pepper
  • 12 1-inch torn pcs. crustless sourdough bread

Cod:

  • 1 8-ounce bottle clam juice
  • 1 cup dry white wine
  • 1 12-ounce cod fillet, cut into 4 equal pcs.

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 Bring milk, coarse salt, and nutmeg to simmer in heavy large saucepan over medium heat. Turn heat to very low; gradually whisk in semolina.

    For this step you will need

  2. Step 2 Cook until mixture is very thick, whisking constantly, 1 to 2 minutes. Remove from heat. Whisk in egg yolks, then Parmesan cheese and 2 tablespoons butter.

    For this step you will need

  3. Step 3 Pour semolina into 13x9x2-inch baking pan; spread evenly. Cover pan tightly with plastic wrap and refrigerate at least 4 hours.

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  4. Step 4 Preheat oven to 400°F. Coat large rimmed baking sheet with remaining 1 tablespoon butter. Cut chilled semolina into twelve 3-inch squares.

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  5. Step 5 Carefully arrange semolina squares on prepared baking sheet, spacing apart. Bake gnocchi until bottoms brown, about 15 minutes.

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Nutrition information

Calories 271 Carbohydrates 32 g (11%)
Fat 11 g (16%) Protein 11 g (23%)
Saturated Fat 6 g (29%) Sodium 714 mg (30%)
Polyunsaturated Fat 1 g Fiber 1 g (5%)
Monounsaturated Fat 3 g Cholesterol 115 mg (38%)