Semolina gnocchi

Semolina gnocchi

Long before ships brought native crops from the Americas to Europe, Italy was a land without red sauce, corn polenta, or potato gnocchi. But even without the potato, gnocchi still existed, such as in the form of the classic gnocchi alla Romana, this custardy oven-baked version made with semolina, egg, cheese, and butter. You could say these are the OG: the original gnocchi.

Who knew that gnocchi didn’t just refer to those small oval-shaped Italian potato dumplings, but also to this version from Rome?! It uses semolina, frying the mixture in wedges until delicio…

Roman style semolina gnocchi are a dish to keep in mind for family gatherings or dinners with friends, as the gnocchi can be prepared in advance and then you can baked them at the very last minute. This makes them suitable for your midweek dinners, too,

The Italians are experts at taking humble ingredients like ricotta, potato or semolina and shaping them into beautiful little dumplings to be adorned with sauce. Here are six different gnocchi varieties for you to try at home.

These Roman-style dumplings are rich, creamy, and satisfying. Tap the link in our profile to try out a different type of gnocchi, Semolina…

Gnocchi Alla Romana - Baked Semolina Gnocchi made with semolina flour, parmesan cheese, milk, and butter. A delicious and traditional Italian side dish! #Italian #semolina #gnocchi #cheese #abeautifulplate

sounds simple enough - need semolina flour

Source: Marcella Hazan's Essentials of Classic Italian Cooking Ahead-of-time note: Gnocchi can be completely prepared and assembled in baking dish two days in advance. Cover tightly with plastic wrap before refrigerating. Keep the trimmings, too, in the refrigerator in a tightly sealed container. Lemon: If you have a microplane grater, you can grate the zest of one lemon right into the milk, or you can do what my friend does: add three lemon slices (about an 1.5-inches long) into the pot…

Delicious alternative to classic gnocchi.

Source: Marcella Hazan's Essentials of Classic Italian Cooking Ahead-of-time note: Gnocchi can be completely prepared and assembled in baking dish two days in advance. Cover tightly with plastic wrap before refrigerating. Keep the trimmings, too, in the refrigerator in a tightly sealed container. Lemon: If you have a microplane grater, you can grate the zest of one lemon right into the milk, or you can do what my friend does: add three lemon slices (about an 1.5-inches long) into the pot…

Semolina gnocchi is the one I always come back to, and I love that it can be made 2-3 days ahead of the final cook.

semolina,gnocchi

This vegan semolina gnocchi alla romana is an egg-free, dairy-free version of a classic Italian recipe. It makes an easy family dinner idea that can be served alone or as a side dish.

These Roman-style dumplings are rich, creamy, and satisfying. The only problem? Getting them out of the pan. Most recipes for these Roman-style dumplings call for stirring semolina flour into a hot liquid and cooking it much like polenta to make a batter, or dough. This mixture is then spread out into a thin layer and allowed to cool before being cut into rounds, which are shingled in a baking dish, topped with cheese, and baked. We found that the key was getting the ratio of liquid to…

In Rome, before potatoes (as late as the 1850s), gnocchi were made with semolina flour, mixed with cheese and egg, and baked in butter. Sounds stodgy? You’ll be surprised.

Sabrina Martin on Instagram: "Ricotta gnocchi with semolina flour! These gnocchi could not be easier to make. I find the texture to be so fluffy with using half semolina flour and half all purpose flour. This entire recipe takes literally an hour. And they freeze perfectly! Perfect with a Gorgonzola sauce, brown butter and sage or a classic tomato sauce like I used here. My Nonna always made potato gnocchi and I was astonished at how fast and easy she made it look. While I do LOVE potato…

Fiona Afshar on Instagram: "Traditionally, gnocchi are small, soft dumplings made from potatoes, flour, and sometimes eggs. However, there are various regional and modern variations that use ingredients like ricotta cheese, semolina flour, or vegetables like butternut squash. Gnocchi can be served with a variety of sauces, such as marinara, pesto, or cream-based sauces, and can also be baked or pan-fried after boiling for added texture. They are known for their soft, pillowy texture…

More like polenta than potato gnocchi, this Roman-style dish is made from semolina, covered with plenty of parmesan and baked to a delicious golden brown.

Unlike the better-known gnocchi made from potato, these are made with semolina…