Semolina Gnocchi Recipe

Make the Gnocchi

In a saucepan, bring the water and salt to a boil. Gradually whisk in the semolina flour until smooth. Cook over medium heat, stirring constantly until the mixture thickens and pulls away from the sides of the pan. Remove from heat and let cool slightly. Once cool enough to handle, spread the mixture onto a floured surface and roll out into a log. Cut into small pieces.

Prepare the Vegetables

Trim the haricot vert and cut the summer squash and red pepper into bite-sized pieces. Halve the pearl onions and slice the oyster mushrooms.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add the pearl onions and sauté for 3-4 minutes. Then add the oyster mushrooms, haricot vert, red pepper, and summer squash. Cook until the vegetables are tender, about 5-7 minutes.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and add to the skillet with the sautéed vegetables.

Make the Pistou

In a food processor, combine fresh basil, garlic, olive oil, parmesan cheese, and salt. Blend until smooth.

Combine and Serve

Toss the gnocchi with the sautéed vegetables and a few tablespoons of pistou. Serve immediately, garnished with additional parmesan if desired.