David's Recipe for Semolina Gnocchi
Very easy. I normally serve gnocchi in chicken or beef consommé, and therefore have to make them with a meat base for religious reasons. If you want to read a pretty little fairy tale about the origin of the term "bain marie", see this discussion of the question from 1750.
Soup Garnish or Side Dish, Italian
- 1 soup spoon olive oil for oiling the pan
- 1-1/2 cups semolina
- 1 quart boiling beef or chicken stock
- 1/2 coffee spoon ground white pepper
- 4 beaten eggs
- About 2 quarts boiling water for the bain marie
- Preheat the oven to medium.
- Oil a 12" x 9" baking pan.
- While stirring the stock quickly, gradually mix in the semolina.
- Still stirring, simmer for 5 minutes.
- Turn off the heat and gradually mix the eggs into the batter.
- Spoon the batter into the baking pan and smooth the top with a spoon.
- Make a bain marie by placing the baking pan into a deep-walled baking sheet and adding water to the baking sheet until the baking pan with the batter almost floats loose.
- Bake for 20 minutes or until a knife stuck in the center comes out clean.
- Cool in a refrigerator for an hour or so, then cut into slices, lozenges, or however you like.
- Pour boiling hot consommé over the gnocchi and serve.