Semolina Dumplings
These dumplings, also known as Grießnockerl in Austrian and German cuisine, or Gnocchi alla Romana in Italian cuisine, bring together the heartiness of semolina with the delicate flavors of butter and cheese. Whether served in broth, paired with a savory sauce, or baked to golden perfection, these dumplings promise a taste of comfort that knows no boundaries.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Breakfast, Side Dish
Cuisine Australian
Servings 4 servings
Calories 215 kcal
- 150 ml/5fl.oz. Milk
- A knob of Butter
- Salt and Pepper
- A pinch of Nutmeg
- 50 g/2oz Semolina
- 1 small Egg beaten
Place the milk in a medium saucepan together with the butter, salt, pepper and nutmeg and bring to the boil.
Remove from the heat and stir in the semolina. Continue stirring until the mixture thickens forming a stiff dough.
Add the beaten egg and mix well.
Drop small spoonfuls of the mixture into simmering liquid (soups, stews, stock etc.) and cook for for 10 minutes.