Gnocchi Di Semolina

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
Soft, pillowy semolina gnocchi baked with butter, parmesan, and nutmeg for a comforting Italian classic.
Gnocchi Di Semolina recipe image
Gnocchi Di Semolina recipe image
Print Recipe

Gnocchi Di Semolina

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 400.3

Description

These Gnocchi Di Semolina are a testament to the comforting power of simple ingredients. Unlike potato gnocchi, these are made from a cooked semolina porridge, resulting in a tender, slightly chewy texture that holds up beautifully in the oven. The dough is enriched with butter, egg yolks, and plenty of parmesan cheese, then layered in a baking dish with more butter and breadcrumbs. Baked until golden and crisp on top, they offer a delightful contrast between the creamy interior and the crunchy exterior. Perfect for a cozy weeknight dinner or a vegetarian main course, this dish brings the warmth of Italian home cooking to your table without the fuss of rolling traditional gnocchi by hand.

Ingredients

Directions

  1. Pour the milk into a heavy-bottomed saucepan and add a pinch of salt. Bring to a boil over medium heat.
  2. Gradually whisk in the fine semolina, ensuring there are no lumps. Reduce heat to low and cook, stirring constantly with a wooden spoon, for 20 minutes until the mixture thickens into a firm porridge.
  3. Remove the pan from heat. Stir in 2 tablespoons of butter until melted.
  4. Add the egg yolks one at a time, stirring vigorously after each addition until fully incorporated.
  5. Mix in 2 tablespoons of parmesan cheese, a pinch of pepper, and a pinch of nutmeg.
  6. Lightly oil a large baking dish or a clean marble slab. Pour the semolina mixture onto the surface.
  7. Using a cold, wet spatula, spread the mixture out to an even 1/2-inch thickness. Allow it to cool completely until firm enough to handle.
  8. Preheat the oven to 350&# 194;°F (175ðC).
  9. Melt the remaining 6 tablespoons of butter. Use a small amount to grease a casserole dish suitable for serving.
  10. Cut the cooled semolina sheet into squares or circles. Place a layer of gnocchi pieces in the greased dish.
  11. Drizzle with some of the melted butter and sprinkle with some of the remaining parmesan cheese. Repeat with a second layer of gnocchi, butter, and cheese.
  12. Sprinkle the breadcrumbs evenly over the top layer.
  13. Bake for 20 minutes, or until the top is golden brown and the gnocchi are heated through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 400.3kcal
% Daily Value *
Total Fat 32.9g51%
Saturated Fat 20.8g104%
Cholesterol 88.5mg30%
Sodium 624.1mg27%
Total Carbohydrate 11.5g4%
Dietary Fiber 0.0g0%
Sugars 10.7g
Protein 15.3g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: semolina, gnocchi, italian, vegetarian, parmesan, butter, baked, comfort food, dinner, main course, nutmeg, egg yolk, breadcrumbs, porridge, traditional
Recipe Card powered by WP Delicious