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Semolina Gnocchi

semolina gnocchi bakedI 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

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

4 comments on “Semolina Gnocchi

  1. Leah
    July 25, 2012

    omg…yum! this was definately a favourite of mine when I was younger. thank you for sharing the recipe. x

    Like

    • ladyredspecs
      July 25, 2012

      It must have been at least 10 years since I last made this, it was yum to revisit 👋

      Like

  2. malgay651
    July 24, 2012

    Please replace my comment with
    “Great with a sharp crisp white wine”
    Thanks

    Like

  3. malgay651
    July 24, 2012

    Great with an expresso

    Like

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This entry was posted on July 24, 2012 by in Food, Light Savoury Dishes, Main Meals, Pasta, Vegetarian and tagged , , , , .
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