Semolina Canederli

Semolina Canederli, also known as Semolina Gnocchi, are a typical dish of Northern Italy, particularly from Trentino-South Tyrol, but also from neighboring Austria. It is a simple and tasty recipe that brings the flavors of mountain cuisine to the table. Here’s how to prepare them.

Ingredients

• 250 g of semolina
• 1 l of milk
• 100 g of butter
• 2 egg yolks
• 100 g of grated cheese (Parmesan or another aged cheese of your liking)
• Grated nutmeg to taste
• Salt and pepper to taste

Preparation

1. Bring the milk to a boil with a pinch of salt and 50 g of butter.
2. Pour in the semolina in a slow stream, stirring constantly with a whisk to avoid lumps.
3. Lower the heat and continue to cook, stirring until the semolina begins to pull away from the sides of the pot. This should take about ten minutes.
4. Remove the mixture from the heat and let it cool for a few minutes.
5. Add the egg yolks, grated cheese, a sprinkling of nutmeg, salt, and pepper to taste. Mix well until you have a homogeneous dough.
6. With damp hands, form the canederli (or gnocchi) into sizes similar to golf balls and flatten them slightly.
7. In a pan, melt the remaining butter and cook the canederli for a few minutes on each side, until golden.
8. Serve hot as a main dish or as a side dish.

Semolina Canederli are versatile: they can be enriched with additions such as diced speck, aromatic herbs, or chopped spinach. They can also be paired with melted cheeses or sauces such as meat or mushroom ragù.

Curiosity

In addition to the golden pan-fried version, there are also variants of canederli boiled in broth, often enriched with ingredients such as speck, pancetta, or vegetables. Moreover, there are also sweet versions, served as a dessert.