Gnocchi di Semolino alla Romana

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Serves: 4

By beforesunrise

(1 Vote) 2


  • 1 egg yolk

  • 1/2l milk

  • 50g butter

  • 25g grated Parmesan (or use more if you like)

  • 125g semolina


  1. Bring the milk to the boil and then mix in the semolina.
  2. Stir vigorously for 5-10 min until it's nice and thick, then turn off the stove, add the egg, butter and most of the parmesan.
  3. At this stage you have 2 options; you can either spoon it all onto an oven dish and level it down to 1-2 cm thickness, then sprinkle it with the rest of the parmesan, then place it in the oven for 10-15 min until golden.
  4. When serving, you can cut it into squares, triangles etc, or (what I did) is you can use a muffin tin to make individual dumplings (they should still be fairly flat), sprinkle with the parmesan, bake in the oven for 10-15 min, then serve. (allow 10 min for cooling down).

Additional Information

  • Nut Free

  • Vegetarian

  • Pasta

  • Make Ahead

  • cheese

  • italian

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  • beforesunrise 16/10/08 08:10

    for some reason the ingredients are not displaying properly- it should be 125g semolina!

  • beforesunrise 16/10/08 08:08

    this is a typical recipe of the roman cuisine. although it is a proper, adult recipe (and one which almost everyone will love!), it is perfect for toddlers and older babies as the individual dumplings make great finger food. if serving to adults you could try "stacking" the dumplings to make an interesting serving display.