Baked semolina gnocchi from Essentials of Classic Italian Cooking (page 264) by Marcella Hazan

  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
  • egg yolks
  • Show all ingredients...
  • Serves : 6

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Karen_S. on February 23, 2022

    Gnocchi alla Romana

  • Rutabaga on November 09, 2015

    I had some difficulty with these gnocchi. Hazan suggests that if you don't cook the semolina with the milk on the stove long enough, it will fall apart in the oven. She also suggests that it should be ready after 15-20 minutes of stovetop stirring. However, I had gotten up to 25 minutes and still didn't have quite the consistency recommended. Since little had changed in the last five minutes of stirring (despite turning up the heat), I decided maybe this was it, and spread it out on the counter. Once it cooled, it was too soft to cut into rounds, so I rolled it into balls, realizing this was not a good sign. Sure enough, in the oven it turned to mush, albeit a pretty good tasting mush. This made it seem a little more like a rich breakfast dish than dinner. The recipe implies you should be stirring the semolina on low heat, but I think I would have to crank it back to medium, and my stove runs pretty hot. Either that, or the semolina to milk ratio just didn't work for my semolina.

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