Gnocchi Of Semolina

Ingredients
150 grams Semolina
400 grams Milk
50 grams Butter
2 Egg Yolks
10 grams Truffles chopped
Salt And Pepper

Method

Boil the milk and add the semolina, butter and truffles and cook slowly for 15 minutes. Season and then lay out on a tray using a spatual to spread evenly to 1 cm thickness.

Refrigerate one hour.

Cut into rounds and roast in clarified butter just before serving.

Remarks
See Chartreuse of Oxtail and Beef

Variations
See also this version and this one and this too