Semolina gnocchi with cream sauce

Semolina gnocchi with cream sauce: a delicious and comforting recipe

Preparation time: 30 minutes
Baking time: 20-25 minutes
Total time: 55-60 minutes
Servings: 4

Semolina gnocchi is a less common but extremely tasty variation of the famous Italian dish. This recipe combines the fine texture of semolina with a creamy cream sauce, bringing a touch of flavor and comfort to your table. Over time, gnocchi have been adapted in countless ways, from potato to semolina versions, each having its own charm. Today, I suggest you try this simple recipe that will delight your taste buds and bring a smile to the faces of your loved ones.

Ingredients for gnocchi:
- 1 liter whole milk
- 250 g semolina
- 100 g butter
- salt, to taste
- 50 g grated parmesan (optional but recommended for extra flavor)
- 100 g diced prosciutto cotto

Ingredients for the sauce:
- ½ onion (preferably white or yellow)
- 200 ml cooking cream
- 50 ml milk
- 2-3 tablespoons olive oil
- salt and pepper, to taste

Preparing the gnocchi:

1. Boiling the milk: In a large pot, bring the milk to a boil. Add the butter and a pinch of salt. Stir gently with a wooden spoon until the butter completely melts.

2. Adding the semolina: When the milk starts to boil, reduce the heat to medium. Begin to add the semolina in a rain-like fashion, stirring constantly with a whisk to avoid lumps. This is a crucial step, as constant mixing ensures a fine and smooth texture.

3. Incorporating the ingredients: After adding all the semolina, continue to stir over low heat for about 10 minutes, until the mixture pulls away from the pot's walls. Here you can add the diced prosciutto and grated parmesan, mixing well to incorporate them. This addition will give your gnocchi a special flavor.

4. Preparing the tray: Line a baking tray with parchment paper. Use a spatula or a spoon dipped in olive oil to spread the mixture evenly in the tray. Make sure the layer is about 2-3 cm thick to achieve fluffy gnocchi.

5. Shaping the gnocchi: Using a glass or a knife, cut out the desired shape from the semolina mixture. You can make round, square, or any other shape you prefer. These small presentation details will beautify the table and add a touch of creativity.

6. Baking: Preheat the oven to 180 degrees Celsius. Place the tray in the preheated oven and let the gnocchi bake for 20-25 minutes, until they become golden and slightly crispy on the surface.

Preparing the sauce:

1. Sautéing the onion: In a pan, add the olive oil and sauté the finely chopped onion over medium heat until it becomes translucent and slightly golden. This will add a sweet and aromatic flavor to the sauce.

2. Adding the cream: Meanwhile, add the cream and milk to the pan. Mix well to combine the ingredients. Let the sauce simmer over low heat for 5-7 minutes, stirring occasionally.

3. Seasoning: Adjust the cream sauce with salt and pepper to taste. If you desire a creamier sauce, you can add more cream or milk, depending on your preferences.

Serving:

Once the gnocchi are ready, remove them from the oven and let them cool slightly. Serve them warm, drizzled with cream sauce and, if desired, you can also add some fresh basil leaves or grated parmesan on top for a more intense look and flavor. These semolina gnocchi are perfect for a comforting family dinner or to impress guests at a special meal.

Practical tip: If you want to turn the recipe into a vegetarian option, you can replace the prosciutto with sautéed vegetables, such as zucchini or mushrooms. You can also experiment with different sauces, such as a fresh basil pesto or a simple tomato sauce, which can pair perfectly with these gnocchi.

Nutritional benefits: This recipe is rich in calcium due to the milk and cheese, providing you with a good source of carbohydrates from the semolina. Additionally, prosciutto adds protein, and the cream contributes healthy fats. However, to maintain a balanced diet, consume these gnocchi in moderation.

Frequently asked questions:

1. Can I use another type of semolina?
Yes, you can experiment with durum wheat semolina or corn semolina for a different texture.

2. How can I store leftover gnocchi?
Leftover gnocchi can be stored in airtight containers in the refrigerator for 2-3 days. You can reheat them in the oven or on the stove, adding a splash of water or sauce to prevent drying out.

3. Can I freeze these gnocchi?
Yes, you can freeze the gnocchi before baking them. Place them on a tray in the freezer until solid, then transfer them to freezer bags. When you're ready to cook them, there's no need to thaw; you can put them directly in the oven.

4. What drinks can I serve with these gnocchi?
A dry white wine or a pale beer can pair perfectly with the creamy taste of the gnocchi. Additionally, a herbal tea or a fresh lemonade can be excellent options for a relaxed lunch or dinner.

Join us in the flavorful world of cooking and let yourself be carried away by the aromas of this semolina gnocchi recipe with cream sauce. Experiment and adapt the recipe to your taste, and every meal will become a celebration of flavors! Enjoy your meal!