Semolina Gnocchi – a delicious recipe with milk, coarse kosher salt, ground nutmeg, flour, egg yolks, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
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.
2
Pour semolina into 13x9x2-inch baking pan; spread evenly. Cover pan tightly with plastic wrap and refrigerate at least 4 hours. DO AHEAD:
3
Preheat oven to 400u00b0F. 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.
841
kcal
Calories
39
g
Fat
77
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 cups whole milk, 1 tablespoon coarse kosher salt, Pinch of ground nutmeg, 2 1/2 cups semolina flour (pasta flour)*, and more.
Yes, Semolina Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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