I looked at lots of recipes for semolina gnocchi and most seemed to use baked gnocchi with grated cheese or a tomato sauce. I thought I'd spice things up by frying the gnocchi until crispy and making a simple chilli sauce. This is intended as a starter. Recipe serves 4 - 6.
Ingredients
400 ml milk
125 g semolina (plus a little more for coating)
Salt to taste
Nutmeg, a few gratings
25 g grated Parmesan cheese
Oil for frying
1 x tin chopped tomatoes
Splash of red wine (optional)
A few dashes of Tabasco sauce (or as much as you like!)
Salt to taste
Dill, parmesan and walnut oil to serve.
Method
To make the gnocchi:
Ingredients
400 ml milk
125 g semolina (plus a little more for coating)
Salt to taste
Nutmeg, a few gratings
25 g grated Parmesan cheese
Oil for frying
1 x tin chopped tomatoes
Splash of red wine (optional)
A few dashes of Tabasco sauce (or as much as you like!)
Salt to taste
Dill, parmesan and walnut oil to serve.
Method
To make the gnocchi:
- Warm the milk in a saucepan and whisk in the semolina and salt. Simmer until the mixture thickens.
- Mix in the grated parmesan and the nutmeg. Add salt to taste.
- Pour into a greased shallow dish and allow to cool.
- When cool scoop out mounded teaspoons of the mixture and roll onto balls (about the size of a small walnut) with slightly wetted hands. Roll the balls in semolina to make a crispy coating.
- Heat a little oil in a non-stick frying pan and fry the gnocchi gently until golden brown, allowing the balls to flatten into discs. Flip them over and fry on the other side.
- Whilst the gnocchi mix is cooling, heat the tomatoes in a saucepan with a splash of wine (if using). Simmer until reduced by half. Add Tabasco and salt to taste. Liquidise the sauce (I use a stick blender).
- Arrange 5 or 7 gnocchi per person on the sauce (odd numbers look better when plating up). Grate parmesan cheese over, scatter with chopped dill (or other fresh herb) and drizzle with walnut oil.
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