Ingredients for 4 people
250 g of Mulino Marello corn semolina
1 liter of milk - 30 g of grated cheese
40 g of butter
Salt to taste.
A pinch of nutmeg
Method
Put the milk in a saucepan together with the salt and bring to a boil.
Pour the semolina and continue mixing with a wooden spoon.
Remove from the heat and incorporate cheese and then butter.
Roll out the mixture on a tray covered on parchment paper or moistened.
Leave to cool in the fridge.
Once cooled and solidified with a pasta cup, form the gnocchi and put them in a baking dish.
Sprinkle with other pieces of butter and cheese to taste.
Bake at 200 g for a few minutes until they are golden brown.