Total Time
55mins
Prep 15 mins
Cook 40 mins

This is a great switch from the more common 'potato gnocchi'. Boun Appetit!

Ingredients Nutrition

Directions

  1. Line a deep corning ware dish (12x8 inch) with parchment paper.
  2. In a sauce pan place milk, half the nutmeg and some salt and pepper (to desired taste) and bring to a boil stirring occasionaly.
  3. Cook for 5-10 minutes or until the semolina is very stiff.
  4. Remove the pan from the heat source.
  5. Add the beaten egg and 1 cup of Parmesan cheese and stir the mixture well.
  6. With a spatula spread the mixture in the corning ware pan and place in the refrigerator for 1 hour or until firm.
  7. Preheat the oven to 350F.
  8. Using a biscuit cutter, flour it and cut the semolina into rounds.
  9. Place then evenly in a greased shallow casserole dish.
  10. Place the butter over the top and then the cream.
  11. Combine the remaining parmesan and mozzarella cheese and sprinkle over top.
  12. Finally sprinkle the remaining nutmeg.
  13. Bake for 20-25 minutes or until golden.

Reviews

(1)
Most Helpful

personally, i am on the fence about this recipe, but tipping over to the 4* side of the fence since DH quite liked this. i think for him, it was reminiscent of a popular south indian savory dish made from semolina called upma. i could not quite adapt my palate to this in the savory form, so it was just okay for me - i think i will stick with the traditional potato when it comes to gnocchi.

eatrealfood June 24, 2005

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