Unlike the famous potato gnocchi, semolina gnocchi have a different appearance and consistency. Having no potato among its ingredients, its texture is less consistent but its flavor is unmatched. If you want and butter. You can serve as any pasta dish and accompany it with your favorite sauce. Keep reading, discover how to make semolina gang following the traditional recipe to the Roman and get down to work.
| 🚻 6 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make semolina gnocchi: |
| 1 liter of milk. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make semolina gnocchi:
1. Put the milk to cook in a saucepan and when it begins to boil, throw the semolina moving it with a spoon so that it does not get appeal. Do this for about 25 minutes over medium-low heat. Try to incorporate the semolina little by little and in the form of rain to prevent lumps from forming.
2. Remove the saucepan from the heat and add half of the butter, yolks and 150 grams of cheese. Mix these ingredients well until they are completely incorporated into the dough of semolinas gnocchi. Take advantage and season the mixture to taste with salt and pepper.
3. Lightly grease the work table and turn the dough on top. Knead and stretch it with the help of a roller until you get a lamina of a centimeter thick. Reserve it until it cools at room temperature.
4. After the rest time, cut the dough with a mold to make the homemade homemade gnocchi in the way you like.
5. dispute the gnocchi, one next to the other, in a previously greased baking tray and place small pieces of butter on top. Also add the rest of Parmesan cheese.
6. Finish cooking the baked semolina gnocchi at 180 ºC until they gratin.
7. These rich semolina gnocchi can be enjoyed by adding a little bechamel sauce before baking them and with any other traditional sauce such as a three cheese sauce. And if you prefer to enjoy the authentic gnocchi, here are the Argentine potato ñoquis recipe.
