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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the milk with the butter, salt, and pepper until it boils.
Gradually add the semolina in a steady stream while stirring with a wooden spoon.
Cook the semolina until it thickens and starts to pull away from the bottom of the pan. Remove from heat.
Add the egg and finely grated Parmesan cheese, stirring constantly to combine.
Spread the mixture onto a buttered countertop, forming a layer about 2 cm thick.
Cut the gnocchi using a round cutter approximately 4 cm in diameter.
Place the semolina gnocchi onto a buttered baking dish suitable for the oven.
Sprinkle the gnocchi with coarsely grated Parmesan cheese.
Bake in a hot oven until the gnocchi are golden, about 15 minutes.
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For a smoother texture, sift the semolina before adding it to the milk.
Use a sharp round cutter to ensure clean edges for the gnocchi.
If the mixture is too sticky to handle, lightly butter your hands or the cutter.
Experiment with different sauces to find your favorite pairing.
Can I make the semolina gnocchi ahead of time?
Yes, you can prepare the gnocchi and store them in the refrigerator for up to 24 hours before baking.
What type of milk is best for this recipe?
Whole milk is recommended for a richer flavor, but you can use low-fat milk if preferred.
Can I freeze the gnocchi?
Yes, you can freeze the uncooked gnocchi. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container.
What can I use if I don't have a round cutter?
You can use a small glass or any round object with a similar diameter to cut the gnocchi.
Can I make this recipe gluten-free?
This recipe relies on semolina, which contains gluten. Unfortunately, it cannot be made gluten-free without significant changes.
