Semolina and Ricotta Gnocchi

To make these gnocchi, I use fine semolina flour, ground from hard yellow wheat, which has a distinctive nutty, sweet flavor, and employ an old-fashioned method, similar to making French pâte à choux, the pastry used to make cream puffs or gougères. The semolina flour is first cooked in water with a little butter until it forms a ball, the eggs are beaten into the dough and then fresh ricotta and a little sharp Pecorino cheese are added. Unlike conventional potato gnocchi, the dough is not