From Chef Keith Luce
1 quart whole milk
pinch of freshly grated nutmeg
1-1/4 c. instant semolina (Beretta brand is good)
1 t. fine sea salt
freshly ground white pepper to taste
3/4 c. freshly grated Parmigiano-Reggiano
4 egg yolks
1 T. extra-virgin olive oil
2 T. unsalted butter
Prepare an oiled parchment-lined sheet tray. Bring the milk and nutmeg to a simmer in a large saucepan. Slowly whisk in the semolina and stir until smooth and thickened. Season with salt and pepper, stir in half the cheese, then stir in the eggs and yolks until completely combined. Spread the mixture onto the prepared pan and brush with the olive oil. Cover and refrigerate.
Cut the gnocchi into desired shapes and arrange evenly in 6 buttered, oven-safe baking dishes. Garnish each dish with the remaining cheese evenly. Place the gnocchi under the broiler until golden brown and serve with tomato confit.
Simple Plum Tomato Confit:
6 Roma tomatoes cut into quarters
lengthwise and seeded
2 T. olive oil
1 t. chopped garlic
1 t. thyme leaves
fine sea salt and freshly cracked black pepper to taste
Preheat the oven to 300°F. Mix all ingredients together and place in a shallow baking pan. Roast for 1-1/2 hours, then remove from the oven and use to garnish the gnocchi.