GNOCCHI DE SEMOULE AVEC PÂTE À CHOUX — PATALINA [Semolina Gnocchi]
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.
Ingredients
Instructions
  1. Bring the water to a boil in a saucepan with the butter and seasonings.
  2. 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.)
  3. Beat the cereal, then the cheese, into the pâte à choux. Correct seasoning.
  4. 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.