Parmesan Gnocchi

, from Issue #49. August, 2015
Photography by Manja Wachsmuth.
Parmesan Gnocchi


3 cups milk
2 cloves garlic, crushed
1 cup fine semolina
½ cup freshly grated Parmesan plus extra for garnishing
knob of butter
2 egg yolks
sea salt and freshly
ground pepper


Grease a Swiss roll tin and line with baking paper.

Place the milk and garlic in a large saucepan and bring to the boil.

Slowly drizzle in the semolina, whisking constantly to prevent any lumps forming. The mixture will be very thick. Change to a wooden spoon and stir continuously over a low heat for 2 minutes. Remove from the heat and beat in the Parmesan, butter and egg yolks and season generously. Tip the mixture into the tin and spread to 1 cm thick. Cool then cover and refrigerate until firm. The semolina can be made 2-3 days ahead.