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
  1. Preheat the oven to medium.
  2. Oil a 12" x 9" baking pan.
  3. While stirring the stock quickly, gradually mix in the semolina.
  4. Still stirring, simmer for 5 minutes.
  5. Turn off the heat and gradually mix the eggs into the batter.
  6. Spoon the batter into the baking pan and smooth the top with a spoon.
  7. 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.
  8. Bake for 20 minutes or until a knife stuck in the center comes out clean.
  9. Cool in a refrigerator for an hour or so, then cut into slices, lozenges, or however you like.
  10. Pour boiling hot consommé over the gnocchi and serve.



 
  
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