Baked semolina gnocchi

You can't go wrong with a rich and creamy semolina that not only looks crave-worthy but also tastes it too!

By Jennene Plummer
  • 20 mins preparation
  • 30 mins cooking
  • Serves 8
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Baked Semolina Gnocchi
  • 2 cup milk
  • 2/3 cup fine semolina
  • 1/2 cup parmesan, grated
  • 20 gram butter, chopped
  • 1 egg yolk
  • 1/2 cup tomato passata
  • 100 gram mozzarella, chopped
  • basil leaves to serve


Baked Semolina Gnocchi
  • 1
    In a medium saucepan, bring milk to the boil on high. Gradually pour in semolina, whisking constantly to avoid lumps. Continue stirring for 3-4 minutes until mixture boils and thickens. Remove from heat.
  • 2
    Whisk in parmesan, butter and egg yolk to mixture, then season. Pour into a 20cm x 30cm baking paper-lined slice tray. Chill for at least 1 hour until set.
  • 3
    Preheat oven to 180°C.
  • 4
    Turn set semolina onto a board. Cut out rounds using a 5cm cutter (see tip). Arrange in a shallow baking dish, overlapping slightly. Dollop passata over top, then scatter with mozzarella.
  • 5
    Bake for 20-25 minutes until cheese is bubbling and golden. Scatter with basil leaves to serve.


If you don’t have a 5cm round pastry cutter, you can slice semolina into squares.