Semolina Gnocchi – a delicious recipe with milk, pasta flour, salt, ground nutmeg, egg, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Heat milk over medium-low heat in a large saucepan to 180 or until tiny bubbles form around edge. (Do not boil.) Remove from heat; gradually add flour, salt, and nutmeg, stirring until well blended. Place pan over low heat; cook 1 minute, stirring vigorously until mixture leaves sides of pan and forms a ball. Add egg, stirring vigorously; cook 1 minute. (Mixture will be thick.)
2
Remove from heat; add cheese, stirring vigorously until well blended. Spread mixture into a 9-inch square pan coated with cooking spray, using hands and a rubber spatula dipped in cold water. Press heavy-duty plastic wrap on surface of dough, and chill 1 hour or until firm. Invert dough onto a cutting board; cut into 16 (1-1/2-inch) squares. Cook according to Gratin or Pan-frying procedure (see page 90).
220
kcal
Calories
6
g
Fat
29
g
Carbs
10
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: 2 cups 1% low-fat milk, 1 cup pasta flour semolina, 1 teaspoon salt, 1 teaspoon ground nutmeg, 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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