Rome's other gnocchi: semolina cooked like polenta, set, cut into moons, shingled with butter and parmesan, and baked until the edges crisp gold.
What you need
Ingredients
Servings
4
250 g
🌾 Semolina ›
1 l
🥛 Milk ›
100 g
🧈 Butter ›
100 g
🧀 Parmesan ›
2
🥚 Eggs ›
yolks
1 pinch
🌰 Nutmeg ›
Add all to shopping list
Mise en place
Before you start
20m
Prep
40m
Cook
60m
Total
4
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Eggs — yolks
3 steps
Method
1
Rain the semolina into simmering salted milk, whisking; cook, stirring, until a spoon stands in it, 8–10 minutes. Off heat: yolks, a third of the butter and cheese, nutmeg.
2
Spread 1 cm thick on a tray; chill firm, 30 minutes. Cut into moons with a glass.
3
Shingle overlapping in a buttered dish; remaining butter and parmesan over; bake at 200°C until bronzed at the edges, 20–25 minutes.
Learn the technique ›
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.