Semolina Gnocchi Recipe

Heat milk and butter

In a heavy-bottomed saucepan, combine 3 cups whole milk, 2 tablespoons unsalted butter, and 1 teaspoon salt. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally to prevent a skin from forming or milk from scorching.

Add semolina

Once the milk is simmering (small bubbles around the edge and steam rising), slowly sprinkle 1 cup semolina into the milk in a steady stream while whisking constantly to avoid lumps.

Cook semolina

Continue to cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens and pulls away slightly from the sides of the pan — about 4–6 minutes. The mixture should be thick and cohesive (like a soft porridge).

Cool slightly

Remove the pan from the heat and let the semolina mixture cool for 6–8 minutes so it is warm but not hot (warm enough to incorporate yolks without cooking them). Stir occasionally to release steam.

Incorporate cheese and yolks

Add 1 cup grated Parmesan and 3 large egg yolks to the warm semolina. Stir vigorously until the cheese melts into the semolina and the yolks are fully incorporated, creating a thick, slightly sticky dough.

Add flour and season

Sprinkle in 1 cup all-purpose flour and 1/2 teaspoon freshly ground black pepper. Fold the flour into the semolina mixture until a soft, slightly sticky but manageable dough forms. If the dough seems too wet to handle, add up to 2 tablespoons more flour, 1 tablespoon at a time. Avoid overworking — stop when it holds together and is just tacky to the touch.

Chill the dough

Transfer the dough to a lightly oiled bowl or onto a parchment-lined tray, cover with plastic wrap directly on the surface to prevent a skin, and chill in the refrigerator for 30–45 minutes. Chilling firms the dough and makes shaping easier.

Prepare work surface

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Line a tray with parchment and lightly dust with flour to receive shaped gnocchi.

Shape the gnocchi

Remove dough from the fridge. On a lightly floured surface, portion off about one-quarter of the dough. Roll each portion into a log about 1-inch (2.5 cm) in diameter using light, even pressure. Use a bench scraper or knife to cut the log into 1 to 1 1/4-inch pieces. Lightly roll each piece between your palms to smooth. Optionally, press each piece gently with the tines of a fork to make ridges or roll over a gnocchi board.

Cook the gnocchi

Working in batches so they have room, drop gnocchi into the boiling salted water. Stir gently to prevent sticking. Fresh semolina gnocchi cook quickly — they will sink, then rise to the surface when done, about 2–3 minutes after being added. Use a slotted spoon to transfer cooked gnocchi to the prepared tray to drain briefly.

Brown butter and sage

In a large skillet over medium heat, melt 3 tablespoons unsalted butter. When the butter foams, add the sage leaves (if using) and cook until the butter turns nutty-brown and the sage becomes crisp, about 2–3 minutes. Watch closely to avoid burning; remove from heat briefly if it browns too fast.

Finish gnocchi in butter

Add cooked gnocchi to the brown butter in the skillet and toss gently to coat, cooking for 1–2 minutes until edges gain a little color and the gnocchi are warmed through. If the skillet seems dry, add up to 1 tablespoon additional butter or a splash of reserved cooking water to loosen the sauce.

Plate and garnish

Serve the semolina gnocchi immediately, topped with 1/2 cup extra grated Parmesan and the crisped sage leaves. Finish with a grind of black pepper to taste. Serve hot.