Until recently I didn’t realize gnocchi’s can also be made from semolina. According to Wikipedia, “in Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly the oven-baked gnocchi alla romana and Sardinia's malloreddus (although these do not contain eggs).”
The semolina gnocchi was baked, giving it a slight crunch. I made extra dough and froze it. It froze well, didn’t affect quality.
Adopted from Emeril Lagasse
1½ to 2 cups (00-grade) semolina flour
1 litre milk
5 tablespoons unsalted butter, cut into pieces
3 large eggs
¾ teaspoon salt
¼ teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
½ cup grated Parmesan
1. Grease a 9-inch square baking pan with butter.
2. Grease a small baking sheet with butter
3. Combine the milk, salt, pepper, and nutmeg in a pot. Bring to a boil. Add ¼ cup of the semolina, and whisk constantly until the mixture begins to thicken. Lower the heat to medium-low.
4. Add the remaining semolina flour, ¼ cup at a time and cook, stirring constantly, until the mixture is very stiff, about 12 minutes.
5. Remove from the heat and let it rest for 5 minutes.
6. Beat the eggs in a large bowl. Add ½ cup of the semolina mixture to the eggs and whisk well to incorporate. Add the egg mixture to the remaining semolina mixture and mix well.
7. Add ¼ cup of the cheese and mix well.
8. Turn out the mixture onto the prepared baking sheet and spread evenly. Refrigerate until completely cooled, 20 to 25 minutes.
9. Heat oven to 220°C/425°F
10. Cut the batter into 24 equal pieces, about 1½ -inches square, dipping the knife in hot water as needed to cut cleanly.
11. Place the pieces on the prepared 9-inch pan. Dot the top with the remaining butter and sprinkle with the remaining cheese.
12. Bake until the top begins to brown and the gnocchi are puffed, about 25 minutes.