newsletter fr
Excluding taxes and delivery
The product just got added to your cart!


Old fashioned semolina gnocchis

Old fashioned semolina gnocchis

This recipe requires an extra bit of effort but, the gnocchis and sauce can be prepared a couple of days in advance. The final preparation takes about 5 minutes and only fifteen more minutes are required for cooking.


  • 2 cups milk
  • ⅔ cup wheat semolina, for the pasta
  • 1 tsp mace, ground
  • 6 Tbsp butter
  • ¼ cup Gruyère, grated
  • ¼ cup Parmesan, grated
  • 3 egg yolks
  • 1½ cups tomato sauce (see our recipe)
  • 1 Tbsp sage leaves, dried


  1. 1

    Butter an 8 inch square mold and line the bottom with parchment paper. Set aside.

  2. 2

    Pour milk into a non stick casserole, if possible. Heat on medium-high.

  3. 3

    Place the semolina in a bowl with the ground mace and blend well.

  4. 4

    Pay attention to the milk and when it reaches the boiling point, incorporate the semolina – sprinkling lightly – while constantly mixing with a whisk.

  5. 5

    Mix until a thick coat forms. Continue cooking on low heat for 5 minutes, mixing constantly with a silicone spatula.

  6. 6

    Remove from the heat and incorporate half the butter, Gruyère and half the Parmesan with a spatula. Incorporate the yolks one at a time.

  7. 7

    Spread the semolina/milk coat evenly in the buttered mold. Place a plastic sheet on top to assist in levelling the mixture.

  8. 8

    Refrigerate for at least one hour (can be done two days beforehand).

  9. 9

    Heat the oven to 450 °F. Cut the gnocchis into 2 – inch x 4 – inch rectangles.

  10. 10

    Pour the tomato sauce into a gratin dish. Place the gnocchis on the sauce so that they lightly overlap.

  11. 11

    Melt the remaining butter along with the sage in a small pan. Brush the gnocchis with the melted butter. Sprinkle on the remaining Parmesan and bake for 15 minutes in the oven until hot and golden.