Baked Semolina Gnocchi With Sage

• 1 stick plus 1 tablespoon unsalted butter
• 2 tablespoons chopped fresh sage
• 6 cups milk
• 1 1/2 cups semolina flour (10 ounces)
• 2 eggs, lightly beaten
• 1 1/2 tablespoons kosher salt
• 1 cup plus 3 tablespoons freshly grated Parmesan cheese (4 1/2 ounces)
• Freshly ground pepper

1. 1.
2. In a small skillet, melt the stick of butter over moderate heat. Add the chopped sage and cook just until fragrant, about 30 seconds; let cool.
3. In a large saucepan, bring the milk to a simmer. Slowly add the semolina flour in a thin stream, whisking constantly. Cook over moderate heat, stirring with a wooden spoon, until very thick, about 3 minutes. Beat in the eggs and cook over low heat for 2 minutes longer, stirring constantly. Remove from the heat and stir in the salt, sage butter and 1 cup of the Parmesan cheese. Continue stirring until the dough is smooth and glossy. Pour the dough into a 9-by-13-inch baking dish and refrigerate until cool and firm to the touch.
4. Preheat the oven to 400u0b0. Cut the gnocchi dough into 12 squares, then cut the squares in half on the diagonal to form 24 triangles. Using a spatula, transfer the triangles to a large buttered baking dish. Sprinkle with the remaining 3 tablespoons of cheese and dot with the remaining 1 tablespoon of butter.
5. Bake for about 25 minutes, or until the gnocchi are golden. Preheat the broiler and broil 8 inches from the heat for 2 minutes, or until golden brown. Let the gnocchi stand for 10 minutes. Sprinkle with pepper and serve.
6. Make Ahead The recipe can be prepared through Step 3 and refrigerated for up to 1 day.

butter, fresh sage, milk, flour, eggs, kosher salt, parmesan cheese, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/baked-semolina-gnocchi-with-sage-51124821 (may not work)