Gnocchetti di Semolino

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

Somehow these sound rather better in Italian than they do in English: semolina dumplings have a heavy, puddingy ring to them; and these are light, puffy things.


  • 250 ml full-fat milk
  • 100 g semolina
  • 45 g


Bring the milk to the boil but do not let it actually boil. Off the heat, add the semolina to the milk: whisking constantly, hold the semolina in your fist and letting a light rain of grain fall into the pan as you beat. Keep beating till you have a thick paste and then let cool.

Mix the butter with the egg yolk, the cheese and a good grating of fresh nutmeg and a pinch of salt. Mash th