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Ingredients

• 1 quart milk
• 1 3/4 cups semolina
• 1/2 cup unsalted butter, at room temperature, plus 1/2 cup, at room temperature
• 1/4 cup caciocavallo or Parmigiano-Reggiano, freshly grated
• 1 egg, beaten
• 1/4 pound prosciutto, finely chopped
• 1/2 teaspoon freshly grated nutmeg
• Salt and pepper
• 1/2 bunch Italian parsley, finely chopped to yield 2 tablespoons

Description

Food Network Invites You To Try This Abruzzo Style Dumplings: Gnocchi Di Semolina All'Abruzzo Recipe From Mario Batali.

Food Network