ITALIAN FOOD RECIPE Semolina gnocchi
An easy and cheap basic recipe for various recipes, with a delicate taste | BASIC INGREDIENTS | SEMOLINA FLOUR | | typology | BASIC | | Conservation | POSSIBLE | | season | WINTER | | difficulties | LOW |
Timetable |
|  served | 45 minutes (min.) |  cooking | 10 minutes |  rest | 15 minutes (min.) |  working | 15 minutes |
INGREDIENTS FOR 4 PERSONS | | SEMOLINA | OZ 4+1/2 | 125 GRAMS | | MILK | 1 CUP | 250 CC | | SALT | 1 PINCH | 1 PINCH | | OLIVE OIL | 6 TABLESPOONS | 6 Tablespoons |
Notes to the recipe: this is the basic recipe for making this variety of gnocchi. They are made with a special variety of semolina called in Italian "semolino". Although the name would be very similar to the English name the product is different. In the fact the right translation of semolina is "semola". In Italy semola is the basic semolina flour, milled very fine, while the "semolino" has a coarser milling. The semola is the semolina flour with a smaller milling than the "semolino", for this reason is called re milled.
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