Gnocchi di semolina

By Dr. Olga Filippa Nel

7 Recipes from 7 Nonni


  • She was born in Rusape.
  • Her father was from Rome and her mother was from Carmignano, Toscana.
  • She has two granddaughters.
  • Her favorite dish is tortellini, con buro fuso.
  • She does not drink.
  • The “must have ” ingredients in her kitchen are olive oil, seasoning, pasta, rice.




  • 125gr semolina
  • 2 eggs
  • 125gr grated parmigiano (or similar)
  • 60gr melted butter
  • 70ml milk
  • 1tsp salt
  • Pepper
  • Pinch of nutmeg


  • Butter a large baking sheet and put it aside.
  • Bring milk, salt, butter, nutmeg and a few grindings of pepper to the boil in a heavy medium sized saucepan over moderate heat.
  • Add semolina gradually so that the milk never stops boiling, stirring, constantly with a wooden spoon.
  • Continue cooking until semolina is thick and spoon can stand.
  • Remove from heat and stir in eggs and 85gr of parmigiano.
  • Speard semolina on greased sheet about half inch thick.
  • Refrigerate for about half an hour until firm.
  • Cut semolina mixture into rounds and place in a buttered oven dish.
  • Sprinkle with parmigiano and melted butter and bake for 15 minutes until golden.

Image by Dr. Olga Filippa Nel

Buon Appetito!

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