230. Gnocchi di Semolino

Semolina Dumplings

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 4 deciliters (about 1-⅔ cups) of milk
  • 120 grams (about 4-¼

Method

Cook the semolina in the milk and when you are about to take it off the fire, salt it and add half the butter and half the Parmesan cheese.

Then, while it is still hot, add the eggs and stir. Then pour out onto a pastry board or on a platter and spread to the thickness of one and a half fingers. Allow to cool and then cut into lozenge shapes.

Now you have the gnocchi, which you