Semolina and Nut Milk Gnocchi

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      40 min

Appears in
The Thrifty Veggie

By Nicola Graimes

Published 2021

  • About

This Roman version of gnocchi is made with semolina instead of the usual potato, and is baked in the oven. Don’t waste any remnants of dough — they will keep in the fridge for a day or so and can be rolled into balls (then breadcrumbed, or not) and shallow-fried until crisp. As an alternative to the aubergine/eggplant sauce, you can layer the gnocchi in an ovenproof dish, cover with your favourite pasta sauce and mozzarella and bake in the oven.