How to make re-milled semolina gnocchi (potato-free)

Re-milled semolina gnocchi: easy recipe for lovers of gnocchi. These semolina gnocchi are made without potatoes and without eggs. I really like the dumplings: not only the traditional POTATO GNOCCHI, When they are soft and creamy. But even the RICOTTA GNOCCHI, very easy to prepare and with that sweet and special. among other things, on my YouTube channel you can also find the VIDEO RECIPE OF CHEESE GNOCCHI, explained step by step. Furthermore, I suggest you try them too EGGLESS POTATO DUMPLINGS he PUMPKIN GNOCCHI.

Re-milled semolina gnocchi: how to prepare them at home

So today we're going to prepare a plate of gnocchi, but facts with an unusual ingredient: the durum. Not the semolina, the gnocchi alla romana, but it is precisely the durum, that that is used to make bread or pasta. Is’ a decidedly low cost flat, getting ready in no time, Despite the dumplings are made entirely by hand.

You can prepare the re-milled semolina gnocchi without potatoes and without eggs, using the milk, whole or skimmed, that will give dumplings a creamier consistency and sweet. Or by using the water, for a lighter version. You can perfume them with a pinch of lemon zest, as I did, to give a touch citrusy, You can choose to leave them plain or rigarli.

How to season re-milled semolina gnocchi

I've got them Seasoned made easy, con burro, sage and a Parmigiano Reggiano PDO 30 months. Even if I couldn't help but indulge in a Sicilian touch with a shower of toasted almond shavings, but are great with tomato sauce. The only caveat is that we do not recommend to prepare them for more than 4 people, because it is not easy to cook them too much at once: the risk is that some overcooking and they undo. Let me know, Good day!

REGROUND SEMOLA DUMPLINGS (easy recipe)

Portions: 4 Preparation: 45 minutes Cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.6/5

( 7 voted )

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Ingredients

250 grams of re-milled semolina

400 milliliters of whole milk or partly skimmed milk (or water if you prefer)

2 tablespoons extra virgin olive oil

a pinch of salt

very little organic lemon zest

50 grams of butter

fresh sage,

30 months Parmigiano Reggiano PDO

freshly ground black pepper

toasted almond strips

Procedure

To prepare the re-milled semolina gnocchi You have to pour in the milk (or water) in a pan, salt, Add lemon peel and bring to a boil: pour in the liquid all over the semolina and mix vigorously with a wooden spoon. Cook, always stirring, over a very low heat, to obtain a firm dough and smooth it will detach easily from the walls of the Pan.

Place the dough on a cutting board and let it cool until it can be handled, Then knead by hand for 5-10 minutes. Place the dough in a bowl, covered with cling film, and let it rest in the refrigerator for at least 30 minutes.

With slightly moistened hands, take small pieces of dough and shape into 1 cords,5-2 cm diameter, then cut them into pieces and put the pieces on a plate or a dish towel sprinkled with semolina, so they do not stick. At this point, You can also get them with the appropriate row gnocchi or with the prongs of a fork, Although I like smooth, with this Pincushion shape.

For the seasoning, put in a pan with butter and Sage, bring the butter to a boil over low heat until they will have formed a light foam and will not have caught a nice Brown clear. Add a pinch of salt and a little fresh ground black pepper.

Boil for a few minutes in a large pot and gnocchi in salted water (When they rise to the surface they are ready) and toss with the sauce of butter and Sage. Serve the dumplings sprinkled with Parmesan and toasted almond shavings and Bon Appetit!