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Semolina Gnocchi

Semolina Gnocchi

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  • 1 tablespoon coarse kosher salt
  • 2 1/2 cups semolina flour (pasta flour)*
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tablespoons unsalted butter, divided
  • *Available at some supermarkets and at specialty foods stores and Italian markets.

Recipe Preparation

  • Bring milk, coarse salt, and nutmeg to simmer in heavy large saucepan over medium heat. Turn heat to very low; gradually whisk in semolina. Cook until mixture is very thick, whisking constantly, 1 to 2 minutes. Remove from heat. Whisk in egg yolks, then Parmesan cheese and 2 tablespoons butter.

  • Pour semolina into 13x9x2-inch baking pan; spread evenly. Cover pan tightly with plastic wrap and refrigerate at least 4 hours. DO AHEAD Semolina can be made 2 days ahead. Keep chilled.

  • Preheat oven to 400°F. Coat large rimmed baking sheet with remaining 1 tablespoon butter. Cut chilled semolina into twelve 3-inch squares. Carefully arrange semolina squares on prepared baking sheet, spacing apart. Bake gnocchi until bottoms brown, about 15 minutes.

Reviews Section

Baked Semolina Gnocchi

Line a baking sheet with parchment paper. In a large saucepan, whisk the milk with the salt and bring just to a boil. While whisking constantly, slowly add the semolina in a steady stream until smooth. Cook over moderate heat, whisking constantly, until slightly thickened, 1 to 2 minutes.

Remove the pan from the heat and whisk in 6 tablespoons of the butter until incorporated. Add 1 cup of the cheese and the egg yolks and stir with a wooden spoon until well blended. Scrape the semolina mixture onto the prepared baking sheet and spread in an even layer about 3/4 inch thick. Refrigerate until completely cooled, about 1 hour.

Preheat the oven to 350°. Butter a 2 1/2- to 3-quart baking dish.

Using a 2 1/2-inch round cookie cutter or wineglass, cut the semolina dough into rounds as close together as possible. Reserve the scraps for another use. Arrange the rounds in the prepared dish, overlapping them slightly. Cube the remaining 2 tablespoons of butter and scatter over the top. Sprinkle the remaining 1/2 cup of cheese over the gnocchi and bake for about 30 minutes, until they are golden brown and hot throughout. Serve warm.

Related Video

Really good base for any saucy dish with a few modifications. Cook on stovetop for longer - until very thick and difficult to stir. Spread out on large cookie sheets to 1/4-1/2" thickness. Sprinkle with a little parmensan before baking on parchment lined sheets. Bake for longer - mine took 25 mins. to brown nicely

this is a real italian dish. my husband is from northern italy and grew up eating this. gnocchi means dumplings. it's delicious! i have always used the recipe from marcella hazan's book, but it's pretty basic and probably hard to screw up. i use bob's red mill semolina, and it works fine.

I made this using Bob's Red Mill Semolina flour. It did not set properly. I am thinking of making quenelles and either cooking them in boiling water or in butter like gnocchi. Why are they even calling it Gnocchi? Americanized Italian food. Avoid.

Really good, basic flavor to build on. I did it plain, with a great tomato sauce, and tonight with chicken cacciatore over it.

Gnocchi recipes

Pumpkin gnocchi

Chop the pumpkin into wedges and, without peeling it, remove the seeds and filaments and arrange in a pan peel side down. Put it in the preheated oven to 180° C and let it cook for about an hour until tender. Once cooked, let it cool, discard the peel and pass it through a vegetable mill with the finest mesh, dropping the purée into a bowl (if too watery, warm it in a non-stick pan without seasoning to let it dry a little). Add the yolk, almost all the sifted flour, a sprinkling of nutmeg and a pinch of salt. Mix then put the mixture on a floured pastry board and work it as is commonly done with gnocchi. When the dough comes together and becomes smooth, homogeneous and elastic, divide into thirds, rolling each with your hands on the floured pastry board to form a long rope about 1 centimeter in diameter. Cut into small pieces of a couple of centimeters and roll them on the floured board. Do this for all the dough. Form a small groove in each gnocchi by pressing on the prongs of a fork or the back of a cheese grater. When the gnocchi are all ready, boil the water in a large pot and when the water boils, add salt and the gnocchi. Boil them for a few minutes over moderate heat and, when they float up to the surface, fish them out with a skimmer, put them on a serving dish and season to taste. We suggest the classic: butter, sage and parmigiano.

What Is Gnocchi Alla Romana?

To give you a little background on the dish, gnocchi alla romana (sometimes referred to as semolina gnocchi) is made with semolina flour. Semolina flour can be found in most grocery stores and can also be purchased online (affiliate link).

Semolina is the coarse grind of durum wheat (#1), a high-protein wheat variety that is used in traditional pasta making and other preparations.

Any leftover semolina flour from this recipe can be used to make homemade pasta dough. Semolina’s high-protein properties provide pasta dough with strength, structure, and that signature al dente chewiness. It produces a heartier texture than can be achieved through all-purpose flour. Read more about the properties of wheat flour varieties and how to use them here.

Gnocchi alla romana has a slightly crispy outside and soft, buttery, cheesy texture in the inside. The semolina rounds hold their shape, but almost melt into each other. It is classic and elegant stick-to-your-ribs Italian comfort food.

How to Make Gnocchi Alla Romana:

If you’ve ever prepared traditional soft polenta, the cooking method for gnocchi alla romana is very similar to that process. We’ll be heating milk (I use 2%, but whole milk also works!) just short of a boil in a large saucepan and then slowly pouring in the semolina flour.

This mixture cooks over low heat for approximately 15 to 20 minutes or until the mixture becomes very thick and just starts to pull away from the sides of the pan.

The active cooking on the stovetop requires an arm workout – you’ll be stirring vigorously the entire time – but it is absolutely worth the effort. About halfway through the process, you might start cursing me a bit.

If you have a family member around, this is a great time to enlist stirring help or work in shifts. I like to think of it as an excuse to eat another serving!

Once the semolina cooks and forms a thick, dough-like mass, we’ll be stirring in butter, salt, lots of grated parmigiano cheese (please use the good stuff for this recipe!), and lastly two large egg yolks.

The protein and fat in the egg yolks provides the semolina gnocchi with additional structure and lends the final baked dish a rich, custard-like flavor.

The semolina mixture is spread into a thin layer on a half sheet pan, allowed to cool, and is cut into rounds using biscuit cutters. These semolina rounds are overlapped, layered, and placed in a greased baking dish, topped with more cheese and butter (yes, please), and popped into the oven until golden brown and bubbling. It’s the stuff of dreams.

While you could certainly serve the gnocchi alla romana on it’s own, I like to serve it with warm tomato sauce, vegetables or salad (tossed with a simple lemon vinaigrette to help cut the richness). It can also be a side dish to traditional proteins. Italians wouldn’t approve of any seafood pairing, but you do you.

Tools and Ingredients Used In This Recipe:

This list includes affiliate links.

Please refer to the ‘tips for success’ notes in the recipe box below on ways to prep and make this ahead. Enjoy!

What is the Best Sauce for Gnocchi?

There are countless recipes for gnocchi, so determining which one is best is a tough call. Because of their shape — small squat shells with ripples — gnocchi are especially good for thick sauces but they&aposre also delicious just drizzled generously with brown butter and a little sage, or with a creamy gorgonzola sauce.

Gnocchi primavera are made with potato gnocchi and crisp spring vegetables, such as asparagus, peas or snow peas, but you can also add zucchini, broccoli, and other vegetables.

Gnocchi sorrentina are gnocchi baked in thick tomato sauce and topped with lots of cheese, typically mozzarella.

Gnocchi Bolognese are, as the name indicates, gnocchi in a rich meaty Bolognese sauce.

Lightly grease a marble slab or a clean work surface with olive oil.

To make the gnocchi, in a large saucepan, preferably nonstick, combine the milk, 3 tablespoons of the butter, the salt, pepper, and nutmeg. Bring to just under a boil. Add the semolina in a steady stream, stirring all the while with a wooden spoon so no lumps form. Cook, stirring, until the mixture is thick, looks like cooked Cream of Wheat, and starts to come away from the sides of the pan, about 10 minutes. Remove the pan from the heat, add the remaining 4 tablespoons butter, the egg, and cheese. Stir vigorously to blend. Turn the mixture out onto the oiled slab and let cool for 20 minutes.

Preheat the oven to 350F. Butter a large baking dish.

Place a sheet of oiled wax paper over the dough and roll the dough out with a rolling pin to an even 1/2-inch thickness. Remove the wax paper and cut out disks with a floured 1-inch cookie cutter. Arrange the disks in the buttered dish, overlapping them slightly. Gather the dough scraps, roll out, and cut out more disks add these to the baking dish.

In a small pan, melt the butter. Pour it over the gnocchi and sprinkle with the Parmigiano-Reggiano cheese and a grating of fresh nutmeg. Bake for 15 minutes, or until hot, then run the dish under the broiler to brown the cheese. Serve at once.

This recipe is from CIAO ITALIA by Mary Ann Esposito, published by William Morrow and Company, Inc. in 1991.

Gnocchi Di Semolina

Heat milk with a pinch of salt, and when it boils gradually add semolina, stirring the whole time with a wooden spoon to avoid lumps. Continue to cook, stirring, for 20 minutes.

Remove from heat and add 2 tablespoons butter in small pieces. Then gradually stir in 2 tablespoons Parmesan cheese, the egg yolk, one at a time, a pinch of pepper and nutmeg.

Oil 1 or 2 large dishes or clean marble kitchen slab and pour semolina mixture on. Spread out to 1/2-inch thickness using a cold wet spatula and allow to cool.

Preheat oven to 350 degree F. Melt remaining 6 tablespoons butter use some of butter to grease the casserole you want to cook and serve gnocchi in.

Cut out squares or circles of semolina dough and place in greased dish. Drizzle with butter and sprinkle with parmesan, add a second layer of gnocchi, and so on.

Sprinkle breadcrumbs over gnocchi and bake for about 20 minutes or until golden brown.

Baked Semolina Gnocchi with Sage

In a small skillet, melt the stick of butter over moderate heat. Add the chopped sage and cook just until fragrant, about 30 seconds let cool.

In a large saucepan, bring the milk to a simmer. Slowly add the semolina flour in a thin stream, whisking constantly. Cook over moderate heat, stirring with a wooden spoon, until very thick, about 3 minutes. Beat in the eggs and cook over low heat for 2 minutes longer, stirring constantly. Remove from the heat and stir in the salt, sage butter and 1 cup of the Parmesan cheese. Continue stirring until the dough is smooth and glossy. Pour the dough into a 9-by-13-inch baking dish and refrigerate until cool and firm to the touch.

Preheat the oven to 400°. Cut the gnocchi dough into 12 squares, then cut the squares in half on the diagonal to form 24 triangles. Using a spatula, transfer the triangles to a large buttered baking dish. Sprinkle with the remaining 3 tablespoons of cheese and dot with the remaining 1 tablespoon of butter.

Bake for about 25 minutes, or until the gnocchi are golden. Preheat the broiler and broil 8 inches from the heat for 2 minutes, or until golden brown. Let the gnocchi stand for 10 minutes. Sprinkle with pepper and serve.

1. Combine the milk and bay leaf in a large, heavy-based saucepan. Bring to the boil then, stirring constantly with a wooden spoon to prevent lumps from forming, add the semolina in a slow, steady stream. Stirring vigorously, cook over medium-low heat for 6-7 minutes, or until the mixture is very thick. Remove from the heat and cool slightly, remove the bay leaf then stir in the nutmeg, egg yolks, 25 g (1 oz) of the butter and half the parmesan cheese. Season to taste with sea salt and freshly ground black pepper. Line a baking tray with baking paper.

2. While still hot, pour the mixture out onto the prepared tray and spread to a thickness of about 1 cm (1/2 inch) then stand until cooled to room temperature. Preheat the oven to 180°C (350°F/Gas 4) .

3. Using a 4 cm (1 1/2 inch) cutter, cut rounds out of the firm semolina. Brush the base and sides of an ovenproof baking dish (measuring about 17 x 27 cm/6 1/2 x 11 inches) with the extra butter. Scatter the semolina off-cuts evenly over the base of the dish then scatter over half the remaining parmesan cheese. Lay the semolina rounds on top, overlapping them neatly to cover the surface of the dish. Dot the remaining butter on top and sprinkle over the remaining parmesan cheese. Bake for 30 minutes, or until golden. Serve with the rocket salad.

Watch the video: Roman-Style Gnocchi - Gnocchi alla Romana Recipe - Baked Semolina Dumplings (July 2022).


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  2. Guzil

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