Method for Creating Gnocchi di Semolino

Step 1: Prepare the Semolina Mixture

In a medium saucepan, bring 2 cups of water to a boil.

Add the salt and butter to the boiling water.

Gradually whisk in the semolina flour, stirring continuously to prevent lumps.

Cook for about 5-7 minutes, stirring until the mixture thickens and pulls away from the sides of the pan.

Step 2: Incorporate the Eggs

Remove the saucepan from heat and let it cool for about 5 minutes.

Stir in the eggs, one at a time, mixing well after each addition.

Add the grated Parmesan cheese (if using) and mix until fully incorporated.

Step 3: Shape the Gnocchi

Spread the semolina mixture onto a lightly floured baking sheet, smoothing it out to about 1-inch thick. Cover with plastic wrap or a damp cloth and let it cool for 30 minutes.

Once cool, cut the semolina block into squares or use a cookie cutter for fun shapes.

Roll each piece into a small ball and gently flatten it with your fork or a gnocchi board to create ridges.

Step 4: Cook the Gnocchi

Bring a large pot of salted water to a boil.

Gently drop the gnocchi into the boiling water in batches to avoid overcrowding.

Cook until the gnocchi float to the surface, about 2-3 minutes.

Use a slotted spoon to remove them and set aside on a plate.

Step 5: Prepare the Sauce (Optional)

In a skillet, melt 1/4 cup of butter over medium heat. Add the sage leaves or herbs and sauté for about 2 minutes until fragrant.

Toss the cooked gnocchi in the butter sauce and season with salt and pepper.

Variations, Tips, and Substitutions

Variations: Try adding spinach or herbs into the semolina mixture for extra flavor and color.

Tips: Ensure the water is boiling before adding the gnocchi to maintain their shape.

Substitutions: For a gluten-free option, consider using gluten-free semolina flour, or swap in cornmeal, though the texture will differ slightly.