Semolina Gnocchi

If you can make porridge, you'll find Frank Bordoni's speciality Italian gnocchi perfectly easy to make at home too
By Frank Bordoni
Semolina Gnocchi
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 35 minutes plus cooling time
  • Effort: easy


  • butter, for greasing
  • 500 ml milk
  • sea salt and freshly ground black pepper
  • 1/2 tsp nutmeg, finely grated
  • 150 g coarse semolina
  • 2 large eggs
  • pasta sauce and freshly grated cheese, to serve


1. Grease a small baking tray with butter and set aside. Butter a piece of parchment paper the same size as the baking sheet and set aside.

2. Combine the milk, salt, pepper, and nutmeg in a medium-sized, heavy pot and put over a medium heat. Sprinkle in the semolina and bring to the boil, stirring constantly with a wooden spoon.

3. Let the mixture simmer gently for about 6-8 minutes, still stirring, until it is very thick and stiff. Remove from the heat and leave to rest for 5 minutes.

4. Beat in the eggs and check the seasoning.

5. Turn the mixture out onto the prepared baking tray and spread out evenly. Lay the buttered parchment paper directly on top and leave to cool. Ideally place it in the fridge overnight to firm up.

6. Preheat the oven to 200C/gas 6. Turn the dough out onto a board and peel away the paper. Cut into 5cm rounds with a pastry cutter. Reshape the trimmings and cut out more rounds until the mixture is all used up.

7. Place in a greased baking dish, cover with your choice of sauce and some cheese if desired and bake for 25-30 minutes.

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