Food Blogs
Gnocchi De Semoule Recipe
Italian gnocchi are made of semolina with butter and seasonings. This French version with pâte à choux gives the semolina a puff and a lighter texture. Semolina is farina, which in turn is the residue of middle-sized particles left over from the sifting of durum wheat, the type of wheat used for making macaroni. Untreated semolina takes 20 to 30 minutes to cook. Quick-cooking farina breakfast cereal, which is semolina, cooks in 3 or 4 minutes.
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Ingredients
- 1 cups ½Water
- 1 Tb butter
- tsp ½salt
- tsp ⅛pepper
- Pinch of nutmeg
- cup ¼ quick-cooking farina breakfast cereal 2 ounces
- cup ½ grated Swiss or Parmesan cheese 2 ounces
- 2 cups warm pâte à choux
Ingredients
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Instructions
- Bring the water to a boil in a saucepan with the butter and seasonings.
- Stirring the boiling water with a wooden spoon, gradually sprinkle in the farina. Boil, stirring, for 3 to 4 minutes until the cereal is thick enough to form a mass on the back of the spoon. (You will have about 1¼ cups of cereal.)
- Beat the cereal, then the cheese, into the pâte à choux. Correct seasoning.
- Roll the gnocchi paste into cylinders on a floured board, poach in salted water, drain, and brown under the broiler with grated cheese or cheese sauce as for the potato gnocchi in the preceding recipes.