I was very fond of my mother’s semolina gnocchis when I was growing up. I’ve always meant to make them for my kids, but have not yet gotten around to it, probably as I’d first have to go hunting for the semolina. Still, I went ahead and got the recipe from my mother, which I’m now translating into American measurements and posting for future use.
Mamá’s Semolina Gnocchi
- 6 1/3 cups (1 1/2 liters) milk
- 1 2/3 cups (300 g) semolina flour
- 1 cup (100 g) Parmesan cheese + more for sprinkling
- 7 Tbsp. (100 g) butter
- 2 egg yolks
Pour the milk and salt into a medium saucepan and bring to a boil. Slowly pour in the semolina flour, stirring constantly. Gently boil, stirring, until it becomes quite thick. Remove from the heat and add the Parmesan cheese, the butter and the egg yolks.
Preheat oven to 375F. Grease a large baking sheet.
On a flat working surface, flatten the mixture with your hands to a 1/3″ to 1/2″ height. Cut into shapes with cookie cutters. Place on the baking sheet and sprinkle Parmesan cheese on top.
Bake in the oven until the gnocchi dry up and become golden. Eat warm.