Semolina Gnocchi Recipes

GNOCCHI ALLA ROMANA (BAKED SEMOLINA GNOCCHI)

Steps:

• Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.
• Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
• Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
• Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
• Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.

ROMAN STYLE BAKED SEMOLINA GNOCCHI

Steps:

• In a 3- to 4-quart saucepan, combine milk, nutmeg, salt and 4 tablespoons butter. Bring just to a boil, lower heat to medium and immediately start adding semolina in a thin stream, whisking constantly. Keep whisking to make a smooth mixture. Reduce heat to very low and cook, stirring, about 15 minutes. Remove from heat. Stir in half the cheese and the egg yolks.
• Use some of the oil to grease a baking sheet. Spread hot dough on baking sheet to a thickness of 1/2 inch. Cover with plastic wrap. Refrigerate until very cold, 4 hours or overnight.
• Heat remaining oil in a saucepan, add garlic and onion, cook until soft and add tomatoes. Simmer gently about 10 minutes. Season with salt and pepper and set aside.
• Preheat oven to 450 degrees. Use a little remaining butter to grease a shallow baking dish about 9 by 13 inches. Use a 2- to 3-inch round cookie cutter or a glass to cut disks of chilled dough. Keep dipping cutter in cold water to prevent sticking. Lift disks off baking sheet and arrange, slightly overlapping, in baking dish. Scraps can be kneaded briefly and smoothed out to allow for a few additional disks. Sprinkle disks in dish with remaining cheese and dot with remaining butter. Bake about 15 minutes, until lightly browned.
• Gently reheat sauce. Serve gnocchi with some sauce alongside each portion.

PARMESAN-CRUSTED SEMOLINA GNOCCHI

Steps:

• Whisk together semolina, milk, and salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking frequently. Reduce heat to low and cook, stirring frequently, until very stiff, 8 to 10 minutes. Spread mixture in a lightly oiled 8-inch square nonstick baking pan and chill, uncovered, until very firm, about 30 minutes.
• Preheat oven to 450°F.
• Unmold semolina mixture by inverting pan over a cutting board and rapping pan sharply on board to release mixture. Cut mixture into 16 squares.
• Lightly brush 4 (4-ounce) gratin dishes or 1 (13- by 9-inch) baking dish with melted butter and overlap gnocchi in dishes or dish. Brush gnocchi with remaining butter and sprinkle with cheese. If using gratin dishes, transfer to a shallow baking pan. Bake in middle of oven until cheese is golden around edges, about 15 minutes. Cool in dishes or dish on a rack 5 minutes before serving.
• *Available at Italian markets, natural foods stores, and some supermarkets.

SEMOLINA GNOCCHI

Steps:

• Bring milk, coarse salt, and nutmeg to simmer in heavy large saucepan over medium heat. Turn heat to very low; gradually whisk in semolina. Cook until mixture is very thick, whisking constantly, 1 to 2 minutes. Remove from heat. Whisk in egg yolks, then Parmesan cheese and 2 tablespoons butter.
• Pour semolina into 13x9x2-inch baking pan; spread evenly. Cover pan tightly with plastic wrap and refrigerate at least 4 hours. DO AHEAD: Semolina can be made 2 days ahead. Keep chilled.
• Preheat oven to 400°F. Coat large rimmed baking sheet with remaining 1 tablespoon butter. Cut chilled semolina into twelve 3-inch squares. Carefully arrange semolina squares on prepared baking sheet, spacing apart. Bake gnocchi until bottoms brown, about 15 minutes.
• Available at some supermarkets and at specialty foods stores and Italian markets.

GNOCCHI ROMAINE ( SEMOLINA)

Steps:

• Mix the semolina, salt and milk, place in a thick bottomed pan and stirring continously bring to the boil and simmer 5- 10 minutes until thick.
• Remove from heat, season , add the egg yolk, cheese and butter. Mix.
• while still hot, pour in a buttered tray 1 cm deep .
• When cold, cut rounds with a 5 cm round cutter.
• Place the remainind gnocchi pieces on the bottom of a buttered earthenware dish and arrange the neat rounds on top.
• Sprinkle more cheese on the gnocchi and grill the top until lightly brown.
• Serve with a nice drizzle of tomato sauce round the gnocchi.