Recipe of Favorite Home-made Semolina Gnocchi

Home-made Semolina Gnocchi. Semolina gnocchi is all Roman, which is why it's made with semolina flour, not potato. To make the semolina gnocchi, heat the milk and salt in a medium saucepan set over medium heat. When the milk starts to simmer, slowly sprinkle the semolina flour over the surface, whisking constantly to make.

Semolina flour is cooked on the. These gnocchi were made just with semolina." He does give a recipe for them, however, which is unusual because not all Roman authors do. If you buy semolina flour for this recipe and are wondering what to do with this rest of it, you can use it to make fresh pasta, or Migliaccio, a lovely. You can have Home-made Semolina Gnocchi using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Home-made Semolina Gnocchi

1. You need 3 of egg yolks.
2. Prepare 4 tbsp of butter.
3. You need of Little oil.
4. Prepare Half of liter milk.
5. It's 175 g of semolina.
6. It's to taste of Salt.
7. Prepare of Cheese for garnish.

Gnocchi, too, were made from other ingredients—after all, they're just the Italian version of the starchy boiled dumplings common throughout Europe Then you keep cooking the semolina porridge, stirring with all the elbow grease you've got. The mass will become elastic and begin to pull cleanly away from. You're probably familiar with potato gnocchi, small pasta dumplings made with mashed potatoes, but semolina gnocchi are also a classic Italian dish. Had to make home made for my grandfather who's on a no-salt diet and it worked perfectly.

Home-made Semolina Gnocchi step by step

1. Heat a little oil in a pan. (I used the oil in which I fried my mushrooms, tomato and onion together so it had a nice taste already). Add the butter and wait for it to melt..
2. Add the milk and when it starts to bubble add the semolina, stir often, salt to taste. Add more milk if needed. You need to cook this (stirring often) for about 10-15 mins until semolina seperates from side of the pan. Let it cool a bit then mix in the egg yolks and put it back to slow fire for a few minutes..
3. Take off from fire and wait till it cools a little then form the gnocchis. You can cook them in water (when they come up on the surface they are ready). Or you can fry them on a little butter. Serve them with cheese or sauce or both.
4. Addition: tomato salad and cheese.

Made with milk, semolina flour, parmesan and egg yolks, gnocchi alla Romana bear little resemblance to potato gnocchi. They taste more like polenta in fact, but are lighter in texture, and my friend's tasted lemony, thanks to the addition of lemon slices to the heating milk, a touch my friend learned from her. Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making upma, pasta, and couscous. The word semolina also refers to a sweet dessert made from semolina and milk. This gnocchi is made with semolina instead of the usual potato.