Semolina Gnocchi with Brown Butter and Crisp Sage Recipe - Cooking Index
Semolina Gnocchi with Brown Butter and Crisp Sage Recipe - Cooking Index
We are pleased to be able to provide you with an exclusive recipe from Joanne Weir, author of "Weir Cooking: Recipes from the Wine Country", and host of a 26-part Public Television Series called "Weir Cooking in the Wine Country", which airs nationally in the US. Here is what Joanne said about this recipe: "Most people think of gnocchi as little potato dumplings but actually there are all kinds of gnocchi made in Italy. One of my favorites comes from Rome and is made with semolina or ground durum wheat. The success of this recipe relies on tasting the finished dough and making sure you season it well with freshly grated nutmeg and salt. They are out of this world!"
Cuisine: Italian| 4 cups | 948ml | Milk |
| 9 tablespoons | 135ml | Unsalted butter |
| 1 cup | 237ml | Semolina |