Semolina Gnocchi with Porcini Cream: Gnocchi

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

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  • 200 g light cream cheese
  • 90 g semolina
  • 50 g


Mix all the ingredients together until smooth. Bring a pan of salted water to just below simmering point. Dip 2 spoons in the water, use them to make oval quenelle shapes from the paste and poach the quenelles in the water until they rise to the surface – about 5 minutes, depending on size. Drain on absorbent paper and keep warm. This quantity makes about 16.