Semolina Gnocchi
These gnocchi are more like baked polenta cutouts. For a pretty presentation, cut the gnocchi with a three-inch-square scalloped cookie cutter.
These gnocchi are more like baked polenta cutouts. For a pretty presentation, cut the gnocchi with a three-inch-square scalloped cookie cutter.
- Carbohydrate 32 g(11%)
- Cholesterol 115 mg(38%)
- Fat 11 g(16%)
- Fiber 1 g(5%)
- Protein 11 g(23%)
- Saturated Fat 6 g(29%)
- Sodium 404 mg(17%)
- Calories 271
Step-by-step
- Bring milk, coarse salt, and nutmeg to simmer in a heavy large saucepan over medium heat.
- Turn heat to very low; gradually whisk in semolina.
- Cook until the mixture is very thick, whisking constantly, 1 to 2 minutes.
- Remove from heat.
- Whisk in egg yolks, then Parmesan cheese and 2 tablespoons butter.
- Pour semolina into a 13x9x2-inch baking pan; spread evenly.
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours. (Can be made 2 days ahead. Keep chilled.)
- Preheat oven to 400°F (200°C).
- Coat a large rimmed baking sheet with the remaining 1 tablespoon butter.
- Cut chilled semolina into twelve 3-inch squares.
- Carefully arrange semolina squares on the prepared baking sheet, spacing them apart.
- Bake gnocchi until the bottoms are brown, about 15 minutes.
My Unexpected Culinary Adventure: Semolina Gnocchi
As a busy working mom, time is a precious commodity. My weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present struggle to put a healthy and appealing meal on the table. So when I stumbled upon this recipe for semolina gnocchi, I was initially hesitant. Gnocchi? That sounded like a project better suited for a leisurely weekend brunch, not a frantic Tuesday evening. But the promise of a unique twist on a classic, something both elegant and surprisingly simple, piqued my interest.
The recipe itself was deceptively straightforward. The ingredients were readily available, and the steps, while numerous, were uncomplicated. The most time-consuming part, admittedly, was the chilling period – a minimum of four hours. But that was time I could utilize for other tasks; I simply prepped it in the morning before work and let it patiently await its transformation in the refrigerator.
What struck me as I followed the recipe was the inherent satisfaction of working with such basic ingredients to create something so exquisite. The rich aroma of milk and nutmeg filled my kitchen as I simmered the semolina, creating a creamy, almost custardy base. The act of carefully cutting the chilled semolina into perfect squares felt almost meditative, a peaceful interlude in the chaos of my day.
Then came the baking. The golden-brown squares emerging from the oven were a revelation. They had a delightful firm exterior, yielding to a wonderfully soft and slightly cheesy interior. Their subtle sweetness balanced the savory notes perfectly. The presentation was surprisingly elegant, far exceeding my initial expectations. I served them alongside a simple tomato sauce, but their versatility became immediately apparent. I could easily envision them paired with a creamy pesto, a vibrant arugula salad, or even a simple sprinkle of fresh herbs.
These semolina gnocchi weren’t just a meal; they were an experience. They were a testament to the transformative power of even the simplest recipes, demonstrating that a truly delicious and satisfying dish doesn't require hours of labor or a long list of exotic ingredients. They were a reminder to slow down, to appreciate the process, and to find joy in the simple act of creating something beautiful and delicious from scratch. And in the midst of my busy week, that was a truly valuable lesson.
The unexpectedly delicious results transformed a simple weeknight meal into something special, something my family eagerly awaited and thoroughly enjoyed. I discovered a new culinary adventure and an efficient way to bring a touch of elegance and a burst of flavor to a busy weeknight dinner. These semolina gnocchi have become a firm family favorite and a testament to the fact that sometimes, the most rewarding culinary experiences are the simplest ones.
I encourage you to try these semolina gnocchi, even if you're a busy professional like myself. The effort is minimal, and the reward is immeasurable. It's a recipe that's perfect for a weeknight dinner, a weekend brunch, or even a special occasion.
