Baked semolina gnocchi with Parmesan

Baked semolina gnocchi with Parmesan


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About this recipe: Semolina gnocchi are baked with butter and Parmesan cheese, until golden brown. Makes a great appetiser or a vegetarian main dish for dinner.

Mrs. Mary Hunt

Serves: 2 

  • 600ml (1 pt) milk
  • 85g (3 oz) semolina
  • salt, pepper and nutmeg to taste
  • 2 egg yolks
  • grated Parmesan cheese
  • butter

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Preheat oven to 190 C / Gas 5.
  2. Bring milk to boiling point. Scatter semolina on top. Stir until thick and creamy. Season to taste with salt, pepper and nutmeg and remove from heat.
  3. Beat in egg yolks. Spread into thick layer on cold oiled surface. When cold, stamp out into 4-5cm rounds.
  4. Arrange layer in fireproof dish and dot with butter. Sprinkle thickly with Parmesan cheese. Repeat with remainder finishing with cheese and butter.
  5. Bake for approximately 20 minutes, until golden brown on top.

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