Gnocchi di Semolino with Cardoon Honey

This recipe for gnocchi di semolina with Cardoon honey comes to us from Chef Holly Smith of Cafe Juanita.

Ingredients

• Whole milk, 1.6L / 7 cups
• Semolina, 360g / 2 cups
• Butter, 4 Tbsp
• Vacche Rosse Cheese, 1/4 cup
• Sea Salt to taste
• Extra Virgin Olive Oil to moisten board to cool gnocchi
• Cardoon honey

Preparation

1. Scald salted milk over medium high heat whisk in semolina until thickened. Switch to a wooden spoon or rubber spatula and cook 3-5 minutes. Add butter, mix well incorporated. Add cheese and yolks by each. Taste and adjust seasoning (salt) as needed.
2. Using a rubber spatula pour onto oiled wooden board ( or cutting board).
   Cool in refrigerator, then cut or tear shapes and brown in butter and extra
   virgin olive oil until brown and crisp.
3. Warm in oven and serve drizzled with cardoon honey.  This is great with braised beef or pork
   cheeks. Will hold in fridge 4-5 days.