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X Italian Pasta Dishes
Semolina Gnocchi with Tomato Sauce
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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For the dough

1 1/2 pints milk
1/2 lb. semolina
yolks of 2 eggs
1 1/2 oz. butter
3 or 4 oz. grated Parmesan
A pinch of nutmeg

Tomato sauce
Grated Parmesan cheese


Heat milk, and add semolina slowly, stirring constantly and cooking slowly until thick.

Remove from fire, add beaten yolks of eggs, grated cheese and butter and seasonings and mix well.

Rinse a flat dish with cold water and on it spread the semolina to a thickness of half an inch.

Leave for an hour, and when cold, cut with a knife rinsed under the the tap, into squares or diamonds 3/4 inch or 1 inch across.

Serve hot with tomato sauce just sufficient to surround each dumpling with sauce but not to have the dish 'swimming' in sauce. With these, hand a bowl of grated Parmesan cheese.


This recipe was taken from "Italian Cooking" by Dorothy Daly; it was published by Spring Books in Great Britain. For the complete copyright-free text see www.archive.org. Photo: Mary Melfi.

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