Semolina Quenelle

    40 min

    These French semolina dumplings are like gnocchi. Half of the batch is seasoned with basil, the other half is seasoned with cheese. Serve with homemade tomato sauce or bechamel sauce and Gruyere cheese.

    6 people made this

    Serves: 4 

    • 1 tablespoon dried basil
    • 120g semolina
    • 175ml milk
    • 2 eggs
    • 3 litres salted water for poaching
    • 3 tablespoons plain flour
    • 50g grated cheese
    • 60g butter
    • salt and pepper to taste

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. In a medium saucepan, bring the milk and butter to the boil over medium heat. Pour in the semolina and quickly stir until the mixture pulls away from the sides of the pan.
    2. Remove from heat, slightly cool, then add the eggs, salt and pepper. Divide this mixture into two. Add the grated cheese to one half and the basil to the other half.
    3. Heat 3 litres of salted water in a large saucepan over high heat.
    4. Meanwhile, place 3 tablespoons flour onto a plate. Form the dough into 2cm x 8cm sausages. Roll each quenelle into the flour and set aside.
    5. Poach the quenelles in the boiling water until they float. Remove from the water with a slotted spoon and transfer onto a serving dish.

    Freezing tip

    Arrange the quenelles on a tray, so that they are not touching each other. Freeze until solid, then place into a freezer bag.

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    Reviews in English (1)


    Absolutely love it, thanks a lot for this recipe, cooked today and when come back from work was nearly everything eaten  -  20 Sep 2013