Semolina gnocchi Semolina gnocchi Israeli Kitchen Photo: Marco Mayer/Shutterstock

Semolina gnocchi

This golden and aromatic recipe is a unique take on comfort food.

  • Yield: Serves 6
  • Prep time: 5 minutes
  • Cook time: 35 minutes

Gnocchi make a substantial, comforting main dish, like pasta. Often I serve these light gnocchi, based on semolina rather than potatoes, with a good tomato sauce. All I need then is a big mixed salad, and dinner’s ready.

Other times, I make a lighter sage-and-butter dressing and serve one per person as an appetizer. Or again, one or two per person to accompany fish, or a vegetable stew.

This version of gnocchi is easy to make. It’s handy when you need a good meal prepared ahead, too. Just cover the gnocchi in their baking pan with plastic wrap and refrigerate. They will keep overnight or for a day. Then pop them into a hot oven for 15 minutes – you can set the table or make a salad in the meantime.


  • 6 cups milk
  • 3 cups semolina
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon thinly chopped chives
  • 1/4 teaspoon nutmeg, if liked (this ingredient included because traditional recipes call for it, although I prefer a little thyme)
  • 3 egg yolks
  • 3 tablespoons butter
  • 1/2 cup grated parmesan cheese, and another 1/4 cup for later


In a large pan, bring the milk, salt, pepper, nutmeg and chives to a simmer.

Pour the semolina in a thin, steady stream, stirring the while to avoid clumping.

Keep the flame low and cook for 15 minutes, stirring always, until the mass is thick enough for a spoon to stand up in.

Remove from the heat. Stir in the egg yolks, 3 tablespoons of butter and 1/2 cup of parmesan.

Mix everything energetically.

Spread the dough 1 inch thick on a floured cutting board or a countertop.

When it’s cool, cut into circles with a biscuit cutter or the rim of a glass.

Butter a baking dish, or put baking paper in it. Put the gnocchi in, overlapping.

Melt 3 tablespoons of butter; pour it over the top of the gnocchi. Sprinkle the 1/4 cup of grated parmesan over all.

Bake at 400° F (200° C) for 15 minutes.

Serve as it emerges from the oven, golden and aromatic with chives and cheese. Or top it with a sauce. Tomato sauce, pesto and sage and butter sauce are all excellent instead of that last topping of melted butter. But always sprinkle the grated cheese over it.

Related Topics: Vegetarian

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