Best 2 Italian Semolina Dumplings Recipes
## Italian Semolina Dumplings: A Culinary Journey Through Simplicity and Flavor
In the realm of Italian cuisine, semolina dumplings, also known as gnocchi alla romana or gnocchi di semolino, stand as a testament to the transformative power of humble ingredients. These dumplings, crafted from a simple blend of semolina flour, milk, and eggs, embody the essence of Italian cooking: a celebration of fresh, seasonal produce and a deep respect for tradition. Their delicate texture and mild flavor provide a canvas for a variety of sauces and accompaniments, making them a versatile dish that can be enjoyed in countless ways.
Our culinary adventure begins with a classic recipe for semolina dumplings, guiding you through the process of creating these tender and fluffy morsels from scratch. We'll explore the secrets of achieving the perfect consistency, ensuring each dumpling is cooked to perfection. For those seeking a vegan alternative, we've included a delightful recipe that swaps out the eggs and milk for plant-based ingredients, delivering a equally satisfying and flavorful experience.
Venturing beyond the traditional, we'll introduce you to a sun-kissed variation of semolina dumplings, featuring the vibrant flavors of roasted tomatoes and basil. This dish captures the essence of Italian summer, transporting your taste buds to sun-drenched fields and aromatic herb gardens. And for a truly indulgent treat, we'll delve into a decadent recipe that pairs semolina dumplings with a creamy mushroom sauce, creating a symphony of rich and earthy flavors that will leave you craving more.
Whether you're a seasoned home cook or just starting your culinary journey, our collection of semolina dumpling recipes promises to inspire and delight. With step-by-step instructions, helpful tips, and stunning photography, we'll guide you towards creating these Italian delicacies that are sure to impress your family and friends. So, gather your ingredients, fire up your stove, and prepare to embark on a culinary journey that celebrates the beauty and versatility of semolina dumplings.
GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS
Another famous Soup Dumpling, found in every Gasthaus throughout Austria and Bavaria. Serve it in a bowl of home made chicken- or beef stock, sprinkle some chopped chives over and enjoy as first course.
Provided by gemini08
Categories Stocks
Time 40m
Yield 18 dumplings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
- Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
- Cook for 10 - 15 minutes or until they rise to the surface.
- Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
- Drain and serve in broth, sprinkled with chives and grated nutmeg.
- Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.
Nutrition Facts : Calories 191.9, Fat 9.6, SaturatedFat 5.4, Cholesterol 82.3, Sodium 117.3, Carbohydrate 20.4, Fiber 1.1, Sugar 0.1, Protein 5.7
RICOTTA DUMPLINGS
Making your own dumplings may sound scary, but these are really quite easy and are done in 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large bowl, mix together ricotta, cheese, egg yolk, lemon zest, and 1/2 teaspoon salt until combined. Sift 1/2 cup flour over mixture and use a rubber spatula to gently fold together. Turn mixture out onto a lightly floured work surface and sift remaining flour over top. With fingertips, gently incorporate flour into dough and lightly knead just until dough comes together (do not overwork dough).
- Set a large pot of salted water to boil. Divide dough into 4 equal pieces. Roll each piece into a log about 3/4 inch thick and 20 inches long. With a knife or dough scraper, cut each log into 1/2-inch pieces.
- Drop pieces into boiling water. Cook until they plump up and float to surface, 2 minutes. Drain dumplings and shake off excess water.
- In a large skillet, melt 2 tablespoons butter over medium. When it sizzles, add dumplings and cook, undisturbed, until golden on one side, 6 minutes. Add 1 tablespoon butter to skillet and toss to coat. Transfer to a serving bowl and top with cheese. Serve warm.
Nutrition Facts : Calories 408 g, Fat 24 g, Fiber 1 g, Protein 17 g
Tips:
- Use high-quality semolina flour: This will ensure that your dumplings have a light and fluffy texture.
- Do not overmix the dough: Overmixing will make the dumplings tough.
- Let the dough rest for at least 30 minutes before shaping: This will allow the semolina to absorb the liquid and relax the gluten, resulting in tender dumplings.
- Cook the dumplings in simmering water: Boiling water will make the dumplings tough.
- Do not overcrowd the pot when cooking the dumplings: This will prevent them from cooking evenly.
- Serve the dumplings immediately with your favorite sauce: They are best eaten fresh.
Conclusion:
Italian semolina dumplings are a delicious and versatile dish that can be enjoyed as a main course or side dish. They are easy to make and can be customized to your liking. With a few simple tips, you can create light, fluffy, and flavorful dumplings that will impress your family and friends. Whether you are new to cooking or a seasoned pro, Italian semolina dumplings are a great way to explore the world of Italian cuisine. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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