Semolina gnocchi

Semolina gnocchi

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Semolina gnocchi are a better bet than the potentially gluey potato variety. Crucial to the gnocchi holding together when baked is the cooking time on the hob, and beating continuously as the mixture cooks. Serve with brown sage butter or any of the pasta sauces.

Ingredients

Quantity Ingredient
1 litre milk
200g fine semolina
100g parmesan cheese, grated, plus extra to serve
salt
freshly ground black pepper
2 egg yolks
100g butter

Method

  1. Heat the milk in a saucepan over a medium heat until it is just before the boiling point. Turn the heat down to low, and very slowly start pouring in the semolina in a steady stream, beating it constantly with a whisk. Keep beating until it becomes heavy and starts sticking to the whisk, about 10 minutes. Take off the heat.
  2. Stir in two-thirds of the Parmesan, a good pinch of salt, the yolks and half the butter. Stir quickly until all the ingredients are mixed.
  3. Line a flat baking tray with greaseproof paper and dampen it slightly with some cold water. Spread the hot semolina mix out over the paper, smoothing it out to a thickness of roughly 1.5cm. Leave to cool completely for at least 30 minutes.
  4. Preheat the oven to 200°C and butter a large baking dish generously. Use a wet knife to cut the cooled semolina into approximately 8cm squares. Transfer the gnocchi to the dish, overlapping them slightly, then dot with the remaining butter, sprinkle over the remaining Parmesan and add a grind of pepper. Place in the oven for 10–15 minutes, or until a light golden crust has formed and the gnocchi are turning golden brown and are hot through.
  5. Remove from the oven and serve with the sage butter.
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