These semolina-based gnocchi are a classic in Italy. They are delicious, easy and fun to make. Semolina is made from durum-wheat and it’s used to make pasta, breakfast cereal and also couscous. Hope you’ll give it a try.
4 cups of milk (or 2 cups milk and 2 cups water)
4 Tbsp butter
1/4 tsp salt
1 1/2 cup of semolina
1 cup grated parmiggiano reggiano
Bring milk, 3 Tbsp butter and salt in a large stockpot to a simmer over medium-high heat.
Lower the heat and add semolina while constantly whisking and let cook for 15 minutes.
Remove off stove and mix it egg and 1/2 cup parmiggiano.
Spread on a oiled cookie sheet about 1/2 inch thick using wet hands. Let cool. The dough will firm up.
Heat oven to 350 degrees F.
Using a small glass or round cookie cutter, cut rounds and arrange on top of dough left-overs in an oiled baking dish in a fish-scale formation.
Scatter with the remaining parmiggiano and flecks of remaining butter.
Bake in the oven until they are golden brown, approximately 20-25 minutes.
Serve with hearty tomato sauce or green salad.