![semolina gnocchi](../ricettepag/basi/GNOCCHI_SEMOLA/gnocch3.jpg) | Salt the milk | ![semolina gnocchi](../ricettepag/basi/GNOCCHI_SEMOLA/gnocch4.jpg) |
![semolina flour](../ricettepag/basi/GNOCCHI_SEMOLA/gnocch5.jpg) | Put the semolina into the cold milk and boil stirring continuously | ![stir milk](../ricettepag/basi/GNOCCHI_SEMOLA/gnocch6.jpg) |
until a dense dough, the dough must be homogeneous and not too dry | ![semolina gnocchi dough](../ricettepag/basi/GNOCCHI_SEMOLA/gnocch7.jpg) |
Grease the frying pan with a little olive oil. In this manner you avoid the gnocchi to stick to the frying pan | ![grease oven pan](../ricettepag/basi/GNOCCHI_SEMOLA/gnocch8.jpg) |
![oven pan](../ricettepag/basi/GNOCCHI_SEMOLA/gnocch10.jpg) | spread the dough on | ![spread dough](../ricettepag/basi/GNOCCHI_SEMOLA/gnocch9.jpg) |
With a wooden spoon and your fingers, wetted with cold water, spread it well, making a dough about 1/4 inch ( 5 mm) high | ![dough](../ricettepag/basi/GNOCCHI_SEMOLA/gnocch11.jpg) |
![colling dough](../ricettepag/basi/GNOCCHI_SEMOLA/gnocch12.jpg) | let it cool | ![press dough](../ricettepag/basi/GNOCCHI_SEMOLA/gnocch13.jpg) |
![glass on dough](../ricettepag/basi/GNOCCHI_SEMOLA/gnocch14.jpg) | Cut the dough to small disks, using a glass | ![semolina gnocchi](../ricettepag/basi/GNOCCHI_SEMOLA/gnocch15.jpg) |
For the storage put into a hermetic container or cover with a film, in this manner it will not become too dry. You can store up to 3 days. |