About this recipe: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.
1 tablespoon dried basil
3 litres salted water for poaching
3 tablespoons plain flour
50g grated cheese
salt and pepper to taste
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Method Prep:30min › Cook:10min › Ready in:40min
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.
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.
Heat 3 litres of salted water in a large saucepan over high heat.
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.
Poach the quenelles in the boiling water until they float. Remove from the water with a slotted spoon and transfer onto a serving dish.
Arrange the quenelles on a tray, so that they are not touching each other. Freeze until solid, then place into a freezer bag.