Gnocchi are made with semolina and it’s a dish that is not known nor cooked by restaurants here in Ireland. It’s a delicious pasta dish. This recipe was sent to me by my mother, so it’s slightly modified compared to the traditional one.
- 250 gr. of semolina (in Dublin you can find it in Little Italy in Smithfield) and 1 litre of milk
- Pinch of salt and pepper and a pinch of nutmeg to savour
- 1 and a half teaspoons of butter (or 2 teaspoons of olive oil if you want it low fat)
HOW TO COOK IT
Put the milk and butter together in a pan on slow heat. When the milk is quite hot add semolina a little bit at a time. When you have poured all semolina into the pan, start stirring very quickly and constantly as if you were cooking polenta.
When it’s cooled down, pour the whole lot on a chopping board and either cut it in small pieces or like the photo above in round pieces (you can give them any shape you want). You must be quick, avoid the semolina dough to become too cold or it will harden.
When you have finished cutting and shaping the dough, take a pan a put a small amount of butter or oil. Put the gnocchi in the pan and cook until golden.
Serve them still hot with either parmesan or pecorino cheese to make them even tastier.
This is my mother’s recipe. Usually you would have to put them in the oven for 10 minutes or until gold with parmesan or pecorino cheese on top. Delicious!!
Recipe By Francesca Gubellini