Semolina gnocchi with cheese or sour cream

75 g semolina

100 ml milk
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50 ml water

1/2 pcs. eggs

5 g margarine table

15 g butter

14 g cheese

Thick viscous mixtures gruel cooked on milk or water and water (1 kg of grains of cereal obtained 3 kg). Cooled down to 70 to 75 � C porridge mixed with raw eggs and melted fat. The resulting mass using two spoons or pastry bag cut into dumplings (10-15 g) and boiled under weak reflux in salted water for 5-6 minutes. Then they obsushivayut. Serve hot with butter and grated cheese or sour cream.