AuthorAngélique Wilson
Rating0

This semolina gnocchi recipe is so easy to prepare and make. You can bake or fry it and serve it with a roasted tomato or creamy béchamel sauce. Serves 4.

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Yields1 Serving

 500 ml Milk
 100 g Semolina
 1 pinch Salt and pepper
 ½ tsp Grated nutmeg
 1 Egg yolk
 25 g Cheese, grated
 25 g Butter or margarine
 250 ml Tomato sauce

1

Weigh, measure and prepare all the ingredients including the sauce.

Cooking
2

Boil the milk in a thick-bottomed pan

3

Sprinkle in the semolina, stirring continuously. Stir until it boils.

4

Season and simmer until cooked (approximately 5-10 minutes) remove from the heat.

5

Mix in the egg yolk, cheese and butter.

6

Pour into a buttered tray 1cm deep.

7

When cold, cut into rounds with a 5cm metal cookie cutter.

8

Neatly arrange the rounds in a buttered oven safe dish on top of the tomato sauce.

9

Brush melted butter and sprinkle cheese on top.

10

Lightly brown in the oven or under a salamander.

Dish TypesCuisinesMain Ingredients,

Ingredients

 500 ml Milk
 100 g Semolina
 1 pinch Salt and pepper
 ½ tsp Grated nutmeg
 1 Egg yolk
 25 g Cheese, grated
 25 g Butter or margarine
 250 ml Tomato sauce

Directions

1

Weigh, measure and prepare all the ingredients including the sauce.

Cooking
2

Boil the milk in a thick-bottomed pan

3

Sprinkle in the semolina, stirring continuously. Stir until it boils.

4

Season and simmer until cooked (approximately 5-10 minutes) remove from the heat.

5

Mix in the egg yolk, cheese and butter.

6

Pour into a buttered tray 1cm deep.

7

When cold, cut into rounds with a 5cm metal cookie cutter.

8

Neatly arrange the rounds in a buttered oven safe dish on top of the tomato sauce.

9

Brush melted butter and sprinkle cheese on top.

10

Lightly brown in the oven or under a salamander.

Gnocchi Romaine (Semolina)
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