Gnocchi Di Semolino


3/4 qt. of milk
9 oz. finely ground semolina
5 oz. butter
2 1/2 oz. grated Parmigiano
1 pinch salt
2 egg yolks

How to make Gnocchi di Semolino :

Bring the milk to a boil in a little saucepan with 1 oz. of butter and a pinch of salt. Add semolina little by little, stirring all the while. Continue to stir and cook for about half an hour. Turn off the heat; add 2 tbs. Parmigiano, the egg yolks and stir well. Wet a pastry board or a marble surface and pour out the cooked semolino. Spread with a wet spatula to make a layer about 1/2 inch thick. Let the gnocchi di semolino cool.

Melt the remaining butter. Cut the layer of semolino into round pieces, using a round mold about 1 1/2-in. in diameter. Arrange the disks in slanted layers in a baking dish, sprinkling each layer with melted butter and Parmigiano. Bake the gnocchi di semolino until the top layer is crisp.

Serves 4

Regional recipe from Latium

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at