Semolina Gnocchi with Sun-Dried Tomatoes and Basil
These Roman-style dumplings are rich, creamy, and satisfying. The only problem? Getting them out of the pan.
Keywords
- Side Dishes
- Italian
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Cooking tools:
- Saucepan
- Whisk
- Spatula
- Measuring cup
- Mixing bowl
- Tray
- Plate
- Refrigerator
- Square baking dish
- Oven
- Stove
- Measuring spoon
- Chef's knife
Ingredients
- 2 1/2 cups whole milk
- 3/4 teaspoon salt
- Pinch ground nutmeg
- 1 cup (6 ounces/170 grams) fine semolina flour
- 4 tablespoons unsalted butter
- 1 large egg, lightly beaten
- 1 1/2 ounces (43 grams) Gruyère cheese, shredded (1/3 cup)
- 1/3 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and finely chopped
- 1 tablespoon minced fresh basil
- 1/2 teaspoon baking powder
- 2 tablespoons grated Parmesan cheese
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