Home Made Semolina Gnocchi

Home Made Semolina Gnocchi

Posted 2017-01-03 by finyfollow

Gnocchi is usually made from potatoes, however this is an alternative way to make it, and they are far nicer than the bought ones.

I made them a bit big as could not find something smaller to cut out the round shape!

I served them as an accompaniment to my lychee chicken with Hoisin sauce, and dipped them in that gravy - delicious.

However you could also make a sauce such as [link http://recipeyum.com.au/gnocchi-with-bacon-pumpkin-and-parmesan/ this one] or this [link http://recipeyum.com.au/potato-gnocchi-with-homemade-walnut-spinach-pesto/ sauce].

Preparation Time: 30 minutes plus cooling time
Cooking Time: 30 minutes
Serves: about 30 pieces

500 ml milk
125 g semolina (I always have FINE in the pantry)
50 g butter
Bit of nutmeg
75 g Parmesan cheese
1 large egg yolk

  • Bring the milk to the boil, and then slowly add the semolina, making sure to stir.

  • Continue stirring, as it could get lumps if you don't, adding the butter, nutmeg and a bit of pepper.

  • After a few minutes it will thicken, and keep stirring until it is so thick that a spoon will stand up in it!

  • Take off the heat and allow to cool for a few minutes and then add the egg yolk and half the Parmesan, stirring with a wooden spoon.

  • Put some baking paper, or grease a metal ovenproof tray, and spread the mixture on to this making it as even as possible. Make it about a cm thick.

  • Let it cool down for about 15 minutes, and then preheat the oven to 180°/160° fan forced.

  • Cut it into the size that you want - I used a biscuit cutter.

  • Put them on the greased or paper lined tray and add the rest of the Parmesan and a bit more melted butter (optional) to the tops of each.

  • Bake till they get a slight golden crust - about 10 minutes.

  • Serve alone with a salad, or another meal.
  • Served with my Lychee chicken

  • They look quite impressive as a side dish and taste great on their own.

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