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Gnocchi Verdi di Semolino

Gnocchi verdi di semolino

Green Semolina Gnocchi


500 g spinach

200 g semolina

800 ml milk

1 teaspoon salt

1 egg and 1 egg yolk

70 g grated Parmesan Cheese

20 g butter

250 ml béchamel sauce


Cook the spinach, squeeze out the water and finely chop it.

Put the milk in a saucepan, add the butter, the salt and bring to a boil.

Over moderate heat, gradually add the semolina in a steady stream.

Stir constantly with a wooden spoon until the semolina thickens.

Remove from the heat, stir in the chopped spinach.

Stir in the beaten egg and egg yolk and 35 g of grated Parmesan cheese.

Spoon the gnocchi mixture into a rectangular baking dish,  spread it out using the back of a spoon to make an even layer about 1 cm thick and place it in the refrigerator for 1 hour.

Preheat the oven at 200 C.

Take your dish out of the refrigerator and with a pastry cutter cut the gnocchi out and place them in a buttered dish.

Add the béchamel sauce and sprinkle with the remaining Parmesan cheese.

Bake for 20 minutes.


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