Ingredients Jump to Instructions ↓

  1. 3 cups low sodium chicken stock

  2. 3/4 cup semolina flour

  3. 1 teaspoon salt

  4. 1 large egg

  5. 3 tablespoons unsalted butter

  6. 1/3 cup freshly grated Parmesan

  7. 1/2 teaspoon freshly ground black pepper, optional

Instructions Jump to Ingredients ↑

  1. Lightly oil a small baking sheet. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large bowl. Gradually beat the semolina mixture into the egg. Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour. Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a 2-inch-diameter cookie cutter , cut out rounds from the gnocchi mixture. Arrange the gnocchi in the prepared baking/ gratin dish, overlapping slightly. Brush the remaining butter over the gnocchi. Sprinkle with the cheese , and pepper, if desired. Broil until the gnocchi are heated through and beginning to brown, about 6 minutes.


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