Ingredients
- Gnocchi
- 6 cups milk
- 2 1/8 cups semolina (I use Bob's Mill. You can also use cornmeal for a gluten-free alternative)
- 8 tbsp butter
- 3 egg yolks
- 1 1/2 cup freshly grated parmesan
- 1/2 teaspoon sea salt (or to taste)
- Filling
- 1 pound fresh local asparagus (about 3 cups chopped)
- 1 pound crimini mushrooms (about 4 cups chopped)
- 2 tbsp butter or olive oil
- 2 cloves minced garlic
- 1 cup grated swiss cheese
- Salt and pepper to taste
Directions
- Wash and cut the asparagus and mushrooms into bite-sized pieces. In a frying pan on low heat, sauté the mushrooms in the butter and garlic for about 2 to 3 minutes. Add the asparagus and cook for a another minute, just until asparagus has turned a deeper shade of green but is still crunchy. Remove from heat.
- Heat the milk in a medium saucepan. Just before it starts to boil, gently sprinkle in all of the semolina, using a whisk or wooden spoon to stir vigorously and ensure there are no lumps. Cook over medium-low heat for about 5 to 7 minutes, stirring constantly, until thickened. Remove from heat and incorporate the butter, egg yolks, and 1 cup of the parmesan (reserving 1/2 cup for the top). Mix well.
- Immediately pour half of the mixture into a buttered 9" by 13" pan and spread evenly with a rubber spatula (or your hands, if the mixture has cooled and is too thick). Place the asparagus and mushroom on top of the gnocchi dough and spread evenly. Sprinkle the grated swiss cheese on top of this. Add the last half of the gnocchi batter on top, carefully spreading it to cover the vegetables and cheese. If the batter has cooled and gotten too stiff to spread well, you can always a tablespoon of milk, mix it in and reheat it before spreading. Sprinkle the remaining 1/2 cup of parmesan on top.
- Bake in a 350 F oven for about 40 minutes or until the top is a golden color. Cool for 45 minutes to an hour before slicing into servings (otherwise the slices won't hold their shape as well). Serve warm.
Tips/Techniques
When buying asparagus, look for healthy green spears with tightly-closed buds. Check the end stems and don't buy them if they are dry or woody. To prepare them, simply rinse under cold water and snap off the stem by hand, about an inch from the bottom. It will easily snap off where the tender part begins.
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