Semolina Gnocchi
I think this dish must be the ultimate Italian comfort food. Warm, soft and cheesey with luscious crispy edges, this “pasta” makes a light and luscious meal, delicious with ratatouille, or a fresh salad of rocket. (aragula)
1 litre whole milk
60 g butter
250 g semolina
2 egg yolks
1/2 teaspoon freshly ground nutmeg
1 teaspoon sea salt
Pepper to taste
100g freshly grated Parmesan cheese
In a large saucepan, bring the milk to the boil with 15g of the butter. As the milk comes to the boil, slowly add the semolina, stirring vigorously so that the semolina does not go into lumps. Be careful as the semolina may heave and spit until it thickens. Continue stirring vigorously until the semolina thickens. Reduce the heat and cook the semolina for about 15 minutes, stirring from time to time. Remove from the heat and beat in the egg yolks, nutmeg, and 60g of the Parmesan cheese and a good grinding of black pepper. Tip the semolina onto an oiled tray and with a wet spatula spread the semolina until it is about 1.5cm thick. Allow to cool. Using a cookie cutter or the rim of a glass, cut 10cm circles from the gnocchi mix. Lay the gnocchi on a buttered ovenproof tray, slightly overlappinguntil the tray is full. Scatter the remaining cheese over the surface and dot with the remaining butter. Bake for 30 minutes at 180c until the gnocchi is puffed and well browned . Serves 4
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4 comments on “Semolina Gnocchi”
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Creative Commons Copyright Licence
Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
omg…yum! this was definately a favourite of mine when I was younger. thank you for sharing the recipe. x
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It must have been at least 10 years since I last made this, it was yum to revisit 👋
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Please replace my comment with
“Great with a sharp crisp white wine”
Thanks
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Great with an expresso
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