Semolina gnocchi

September 30, 2013
0 Ratings
  • Serves 6-8
Author Notes

This recipe is adapted from Lidia Bastianich. It is one of my families favorite side dishes. It once received a thumbs up from a very picky relative, who looked at his wife and nodded and said I like it, get the recipe. It was a very rare occasion, I promise you. —KimmyV

What You'll Need
  • For the semolina base
  • 5 cups Whole milk
  • 2 tablespoons Butter
  • 1 1/2 teaspoons Kosher salt
  • 1 1/2 cups Semolina flour
  • To sauce and bake gnocchi
  • 6 tablespoons Unsalted butter, melted
  • 1 cup Freshly grated Parmesan cheese
  1. For the semolina base
  2. Put milk butter and salt in a large saucepan over medium heat until butter melts.
  3. Slowly add in the semolina flour whisking constantly.
  4. Cook over medium heat, stirring constantly until the semolina is very thick and your arm is tired! This takes about 15 minutes maybe a bit longer if your pan is smaller. I like to use one with a large bottom so that the liquid evaporates quickly. Do not walk away during this step. You do not want burnt semolina.
  5. Scrape the cooked mixture onto a rimmed cookie sheet. It does not need to be greased. Spread mixture evenly. Wrap and refrigerate for a few hours or even overnight.
  6. When you are ready cut gnocchi into 2 inch squares. Use can use a ruler or just eyeball it like me.
  1. To sauce and bake gnocchi
  2. Prepare two glass 9 by 13 pans by brushing them with some of the melted butter. Just enough to coat the pans.
  3. Arrange cut gnocchi by laying them like a diamond and overlapping each other in rows. This allows for a great crust to form on the gnocchi.
  4. Brush gnocchi with the remaining melted butter and sprinkle with the cheese.
  5. Bake at 400 degrees for 20 to 30 minutes or until gnocchi and golden brown.

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