Semolina gnocchi with sage butter recipe
These baked semolina gnocchi are simpler to make than the often gluey potato variety. Crucial to the gnocchi holding together when baked is the cooking time on the hob, and beating continuously as the mixture cooks. Serve with sage butter or a tomato sauce.
This recipe is from The Art of the Larder by Claire Thomson.
Ingredients
- 1 l milk
- 200 g fine semolina
- 100 g Parmesan cheese, grated, plus extra to serve
- 1 tbsp salt and freshly ground black pepper
- 2 egg yolks
- 100 g butter
- 1.8 pints milk
- 7.1 oz fine semolina
- 3.5 oz Parmesan cheese, grated, plus extra to serve
- 1 tbsp salt and freshly ground black pepper
- 2 egg yolks
- 3.5 oz butter
- 4.2 cups milk
- 7.1 oz fine semolina
- 3.5 oz Parmesan cheese, grated, plus extra to serve
- 1 tbsp salt and freshly ground black pepper
- 2 egg yolks
- 3.5 oz butter
- 50 g butter
- 6 fresh sage leaves
- 0.5 lemon, juice only
- 1.8 oz butter
- 6 fresh sage leaves
- 0.5 lemon, juice only
- 1.8 oz butter
- 6 fresh sage leaves
- 0.5 lemon, juice only
Details
- Cuisine: Italian
- Recipe Type: Gnocchi
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 70 mins
- Serves: 4
Step-by-step
- Heat the milk in a saucepan over a medium heat until it is just before the boiling point.
- Turn the heat down to low, and very slowly start pouring in the semolina in a steady stream, beating it constantly with a whisk. Keep beating until it becomes heavy and starts sticking to the whisk, about 10 minutes. Take off the heat.
- Stir in two-thirds of the Parmesan, a good pinch of salt, the yolks and half the butter. Stir quickly until all the ingredients are mixed.
- Line a at baking tray with greaseproof paper and dampen it slightly with some cold water.
- Spread the hot semolina mix out over the paper, smoothing it out to a thickness of roughly 1.5cm (0.5 inch). Leave to cool completely for at least 30 minutes.
- Preheat the oven to 200°C (390°F)/fan 180°C (360°F)and butter a large baking dish generously.
- Use a wet knife to cut the cooled semolina into approximately 8cm squares. Transfer the gnocchi to the dish, overlapping them slightly, then dot with the remaining butter, sprinkle over the remaining Parmesan and add a grind of pepper.
- Place in the oven for 10–15 minutes, or until a light golden crust has formed and the gnocchi are turning golden brown and are hot through.
- Put the butter and sage leaves into a small pan and cook over a moderate heat, stirring and scraping until it begins to foam and the sediment starts to fall away and turn golden brown.
- Add the lemon juice to stop the butter from turning too brown and cooking any more. Pour the butter into a bowl and keep somewhere warm until ready to use.
- Remove the gnocchi from the oven and serve with the sage butter.
This recipe is from The Art of the Larder by Claire Thomson published by Quadrille (£20). Photography by Mike Lusmore.
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