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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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: Australian
Calories: 215
Ingredients Method Video Notes

Ingredients
  

  • 150 ml/5fl.oz. Milk
  • A knob of Butter
  • Salt and Pepper
  • A pinch of Nutmeg
  • 50 g/2oz Semolina
  • 1 small Egg beaten

Method
 

  1. Place the milk in a medium saucepan together with the butter, salt, pepper and nutmeg and bring to the boil.
  2. Remove from the heat and stir in the semolina. Continue stirring until the mixture thickens forming a stiff dough.
  3. Add the beaten egg and mix well.
  4. Drop small spoonfuls of the mixture into simmering liquid (soups, stews, stock etc.) and cook for for 10 minutes.

Video

Notes

The key to perfect Semolina Dumplings lies in achieving a smooth and pliable dough. Gradually add the semolina to the simmering liquid, stirring continuously to prevent lumps. Experiment with different shapes and sizes for the dumplings, whether small and bite-sized or larger and more substantial. Serve them in a clear broth for a light and soothing experience, or bake them with a layer of cheese for a delightful crispy top. Don't forget to sprinkle some fresh herbs or grated Parmesan for an extra burst of flavor. Get ready to savor these pillowy delights that effortlessly bridge the gap between simplicity and sophistication.