Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, home-made semolina gnocchi. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Home-made Semolina Gnocchi is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Home-made Semolina Gnocchi is something that I have loved my entire life. They’re nice and they look wonderful.

Semolina gnocchi is all Roman, which is why it's made with semolina flour, not potato. To make the semolina gnocchi, heat the milk and salt in a medium saucepan set over medium heat. When the milk starts to simmer, slowly sprinkle the semolina flour over the surface, whisking constantly to make.

To begin with this particular recipe, we have to first prepare a few components. You can cook home-made semolina gnocchi using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Home-made Semolina Gnocchi:

1. Take 3 egg yolks
2. Prepare 4 tbsp butter
3. Make ready Little oil
4. Get Half liter milk
5. Get 175 g semolina
6. Make ready to taste Salt
7. Prepare Cheese for garnish

Semolina flour is cooked on the. Homemade gnocchi sounds tricky, but the actual process is pretty easy — and well worth the effort. Gnocchi, too, were made from other ingredients—after all, they're just the Italian version of the starchy boiled dumplings common throughout Europe The process is like a cross between making polenta, making pasta, and making choux pastry: polenta, in that you shower the semolina into hot liquid. Made with milk, semolina flour, parmesan and egg yolks, gnocchi alla Romana bear little resemblance to potato gnocchi.

Instructions to make Home-made Semolina Gnocchi:

1. Heat a little oil in a pan. (I used the oil in which I fried my mushrooms, tomato and onion together so it had a nice taste already). Add the butter and wait for it to melt.
2. Add the milk and when it starts to bubble add the semolina, stir often, salt to taste. Add more milk if needed. You need to cook this (stirring often) for about 10-15 mins until semolina seperates from side of the pan. Let it cool a bit then mix in the egg yolks and put it back to slow fire for a few minutes.
3. Take off from fire and wait till it cools a little then form the gnocchis. You can cook them in water (when they come up on the surface they are ready). Or you can fry them on a little butter. Serve them with cheese or sauce or both
4. Addition: tomato salad and cheese

They taste more like polenta in fact, but are lighter in texture, and my friend's tasted lemony, thanks to the addition of lemon slices to the heating milk, a touch my friend learned from her. Semolina is a coarse flour made from durum wheat that looks like finely ground cornmeal. In Italy, it is commonly used in pasta making, but it is also used Once the cooked semolina is spread out flat and cooled, the gnocchi are made by cutting out rounds, then they are simply dotted with a bit of butter. Roman-style semolina gnocchi (gnocchi alla Romana). (Emiko Davies). Quite different from the traditional potato gnocchi that many are used to, these are made from semolina flour and are considerably easier to make if one is not as skilled as a northern Italian nonna at rolling gnocchi off.

So that’s going to wrap it up for this exceptional food home-made semolina gnocchi recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!