Baked Semolina Gnocchi

Name: Baked Semolina Gnocchi
Yield: Serve 4-6
Ingredients: Cut the cooled semolina mixture into 5cm (2in) rounds with a pastry cutter, then arrange in an overlapping pattern in a buttered shallow flameproof serving dish. Dot the tops with butter. Place any misshapen ones on the base underneath.

Preparation info

Serve
4-6

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Method

Semolina gnocchi are the easiest gnocchi to make, and are served here baked with cheese. Make the mixture at least 2 hours in advance, so it cools before you cut it. Boil 600 ml (1