24 semolina gnocchi Recipes

oxtails, all purpose flour, olive oil, celery stalks, coarsely chopped, carrots, peeled, chopped, onion, very coarsely chopped, dry red wine, canned crushed tomatoes with added puree, garlic cloves, chopped, fresh italian parsley sprigs, fresh rosemary sprigs, turkish bay leaves, beef broth, low-salt chicken broth, whole milk, unsalted butter, diced, salt, semolina flour (pasta flour), egg yolks, grated parmesan cheese, divided, chopped fresh italian parsley

quinoa, corn semolina, vegetable stock, salt, fresh ground black pepper (optional), tomato sauce or cheese sauce, green salad

chicken stock, semolina flour, salt, egg, butter, parmesan cheese, freshly grated, ground black pepper (optional)

milk, ground nutmeg, semolina, egg, beaten, grated parmesan cheese, butter, melted, cream, grated mozzarella cheese

whole milk, salt, semolina (3 oz; sometimes labeled flour *), eggs, grated parmigiano-reggiano (7 tbsp), unsalted butter, softened

carton (15 oz.) whole-milk ricotta cheese, grated romano cheese, minced fresh basil leaves, eggs, olive oil, pepper, semolina, salt, marinara sauce, heated

potatoes (russet or any baking potato), whole nutmegs, pods grated, salt, pepper, egg yolk, ricotta cheese, semolina flour, flour

semolina (sometimes labeled flour ; resembles fine yellow cornmeal), fat-free milk, salt, unsalted butter, melted, grated parmigiano-reggiano (preferably grated with a rasp; about 1 1/4 cups)

unsalted butter , cut into pieces, whole milk, salt, freshly ground white pepper, freshly grated nutmeg, grade ) semolina flour, eggs, grated parmesan

milk, salt, butter plus 2 tablespoons, semolina, quick cooking or finely ground cornmeal, freshly grated parmigiano-reggiano , plus 1/2 cup, egg yolks, taleggio, cut into chunks

milk, semolina, egg yolk, parmesan cheese, butter, nutmeg, salt, pepper

milk, nutmeg, butter, semolina, grated parmesan cheese, eggs, beaten, grated gruyere cheese

semolina flour, cooked white rice , pureed until smooth, sea salt, extra virgin olive oil, pureed cooked butternut squash or 1 cup canned pumpkin, filtered water , as needed, extra virgin olive oil, fresh garlic cloves, thinly sliced, crushed red pepper flakes, sea salt, leaves fresh basil, left whole, fresh basil sprig, for garnish

low sodium chicken stock, semolina flour, salt, egg, unsalted butter, freshly grated parmesan, freshly ground black pepper , optional

butter, plus 2 tbsp for sheet pan and baking dish, milk, salt, semolina flour, freshly grated parmigiano-reggiano , plus 1/2 cup, egg yolks

milk, semolina, unsalted butter, at room temperature, plus 1/2 cup, at room temperature, caciocavallo or parmigiano-reggiano, freshly grated, egg, beaten, prosciutto, finely chopped, freshly grated nutmeg, salt and pepper, italian parsley, finely chopped to yield 2 tbsp

olive oil, garlic, thinly sliced, whole milk, salt, semolina flour, butter (8 tbsp), melted, egg yolk, grated parmesan

frozen spinach, thawed, milk (750ml), semolina, butter, melted, parmesan cheese, grated, eggs, beaten, salt and pepper, ground nutmeg (to taste), extra cheese, to serve