How To Make Semolino Gnocchi

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When it comes to making gnocchi, we always think about a long process. But this semolino gnocchi recipe is a really easy one!

With this recipe, you don’t have to make the classic dough to start. Even better, the gnocchi are baked and not boiled. You’ll love how easily they can be prepared in advance and how many you can make to feed a crowd!

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Let’s Make Semolino Gnocchi!

Diet Considerations

  • Vegetarian

Ingredients (Serves 5 – 7)

  • 250 gr / 9 oz semolino
  • 2 handfuls sage leaves finely chopped
  • 1 lt / 2 pints milk
  • 110 gr / 4 oz parmigiano cheese
  • 50 gr / 2 oz butter
  • a butter flake for each gnocchi
  • 75 gr / 3 oz parmigiano cheese
  • 1 handful of coarse sea salt
  • 2 egg yolks
  • salt & pepper
  • a pinch of nutmeg


Prep Time: 25 minutes.

Cook Time: 30 minutes.

  1. Preheat the Oven

    Preheat the oven at 200°C / 400°F.

  2. Boil the Milk

    Boil the milk. Add the coarse sea salt and butter.

  3. Pour in the Semolino

    When the milk is boiling, pour in the semolino very slowly. At the beginning stir with a whisk to avoid lumps. Lower the heat and cook the semolino until stiff for about 4-5 minutes, stirring continuously with a large wooden spoon.

  4. Add the Ingredients

    Turn off the stove and add the egg yolks, Parmigiano cheese, a sprinkle of nutmeg, and pepper.

  5. Shape the Gnocchi

    Shape the gnocchi by using an ice cream scoop, dipping in a bowl of water if it gets too sticky. Arrange the shaped gnocchi in a baking pan and sprinkle them with butter, Parmigiano cheese, sage, and butter flakes. You can make tight rows – keep the gnocchi close because they will not stick to each other.

  6. Bake the Gnocchi

    Bake the gnocchi until golden brown. 

  7. Optional – Ingredients

    You can add to the cooked semolino, before shaping the gnocchi, many different ingredients: spinach (your gnocchi will be green), squash (orange gnocchi), sausage….and you can also change the toppings: instead of butter and sage you can put gorgonzola, tomato sauce, or whatever you like!

  8. Optional – Freezing

    You can also prepare the gnocchi ahead of time and freeze them before baking.

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Need Help?


Plan it into your week

The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101, by dietician Shannon Costello.


Print out the ingredient list

Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.


Email Chicca for help

Chicca’s here to help. If you need assistance with the recipe, email her at


Take the class

Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make this (as well as many other amazing dishes)!

Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.

About the Author

Chicca Maione

Chicca Maione

Italian Chef

Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
Full Bio

* Recipe posted with permission from the author, Chicca Maione, at Cooking in Tuscany.

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