Semolina and Ricotta Gnocchi


Preparation info

  • Makes about 40 Gnocchi; Serves

    4 to 6

    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

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 rolled; rather, it is dropped by spoonfuls into a pot of boiling water. The gnocchi are well-seasoned, tender, and light and can be served in either a savory homemade broth or in a pool of sage-infused butter. They can also be cooked ahead, then baked in an earthenware dish with a handful of Parmesan.