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Semolina Gnocchi
Fano (Marche) — Mother recipe · en it
A classic of Marche cuisine, semolina gnocchi are soft and flavorful, perfect as a first course on a cold day.
📷 Karen and Brad Emerson — CC BY 2.0 (Wikimedia Commons)
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⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 250 g of semolina
- 150 g of flour
- 300 ml of cold water
- 1 egg
- 1 teaspoon of salt
- Olive oil for frying
- Tomato sauce or butter to serve
Method
- In a bowl, mix the semolina and flour. Add the cold water, oil, and egg. Mix well until you get a homogeneous dough.
- If necessary, add a little water or flour to get a not too wet consistency.
- Divide the dough into small portions and form balls.
- Make a small hole in the center of each ball and incorporate a little flour to prevent sticking.
- In a hot pan with oil, fry the gnocchi on medium-high heat until they become golden and slightly cooked.
- Drain carefully and serve immediately with tomato sauce or butter.
The story
Semolina gnocchi originated in the Fano area of the Marche region, where semolina from wheat has been used for centuries as the base for these traditional gnocchi.
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