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Semolina Gnocchi with Gorgonzola

This gnocchi is made with semolina instead of the usual potato. They are equally charming, with crisp, baked edges, and are light and fluffy on the inside. Remember, though, that the mixture needs to be prepared the day before you want to serve the gnocchi. Vegetarians might like to know that a vegetarian parmesan-style cheese and ricotta are available from

 Semolina Gnocchi with Gorgonzola

  Serves 3-4

 5 oz (150 g) coarse semolina
 2 oz (50 g) Gorgonzola Piccante, chopped into small dice
 10 fl oz (275 ml) milk
 freshly grated nutmeg
 2½ oz (60 g) Parmesan (Parmigiano Reggiano), finely grated (see recipe introduction)
 2 large eggs
 2 oz (50 g) ricotta (see recipe introduction)
 salt and freshly milled black pepper
Oven temperatures and Conversions
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You will also need a non-stick baking tin measuring 6 x 10 inches (15 x 25.5 cm), 1 inch (2.5 cm) deep, lined with silicone paper (parchment), a 2 inch (5 cm) pastry cutter and an ovenproof baking dish measuring 7½ inches (19 cm) square and 2 inches (5 cm

This recipe is taken from How to Cook Book Two, Delia's Vegetarian Collection and The Delia Collection: Italian.


First of all you'll need a large saucepan, and into that put the milk and 10 fl oz (275 ml) water, along with a good grating of nutmeg, 1 level teaspoon of salt and some freshly milled black pepper. Then sprinkle in the semolina and, over a medium heat and stirring constantly with a wooden spoon, bring it all up to the boil.

Let the mixture simmer gently for about 4 minutes, still stirring, until it is thick enough to stand the spoon up in, then remove the pan from the heat and beat in 2 oz (50 g) of the Parmesan and the eggs. Now adjust the seasoning, then pour the mixture into the prepared tin and spread it out evenly with a spatula. When it's absolutely cold, cover the tin with clingfilm and leave it in the fridge overnight to firm up.

When you are ready to cook the gnocchi, pre-heat the oven to gas mark 6, 400°F (200°C). 

Turn the cheese and semolina mixture out on to a board and peel away the silicone paper, then cut the mixture into 2 inch (5 cm) rounds with the pastry cutter, reshape the trimmings and cut out more rounds until the mixture is all used up. I quite like rounds, but if you prefer you can cut out squares or triangles – it makes no difference. 

Place them slightly overlapping in the baking dish, then dot with the ricotta and sprinkle over the Gorgonzola, followed by the rest of the Parmesan. Bake on a high shelf of the oven for 30 minutes, until the gnocchi are golden brown and the cheese is bubbling.


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