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roasted vegetables with semolina gnocchi

i’ve been exploring my dennis cotter book again. this time it’s his semolina gnocchi that is sending me into raptures. it’s wonderfully simple – add semolina to a pan of boiling stock, boil for 10 minutes, flavour with cheese and herbs, pour out onto a tray and cut into pieces when set, then roast on an oiled tray.


however, each time i’ve cooked it, it’s the leftover gnocchi which sits in the oven while we eat, which tastes the best. so, i think to keep practicing but i thought i’d share the recipe with you so you can practice too and maybe you’ll help me reach the stage where i can get it right first time, for my guests. having said that, a recent guest happily worked her way through the leftovers while “helping” me with the dishes!


wild garlic, gooseberries ...and me calls for a topping of artichokes, spinach and lemon cream. i prefer this version which uses slow roasted cherry tomatoes, roasted sweet potatoes (marinade in olive oil, maple syrup, soy sauce and chilli, then dress with fresh lime juice as they come out the oven), roasted onions, roasted portabello mushrooms (fill the cap with garlic, butter and white wine then roast until soft) rocket and pomegranate seeds with roast garlic and shallot raita. very delicious, especially when followed by lemon and rosewater-frosted pistachio and orange cake.


dennis cotter’s semolina gnocchi (serves 4-6, as part of a larger dish)

750ml vegetable stock

180g fine semolina

salt & pepper

120g soft sheep’s cheese (i have also used a herbed goats cheese which was lovely)


bring the stock to the boil in a large saucepan, whisk in the semolina and a little salt and pepper. when it returns to the boil, lower the heat and simmer over a low heat for 15 minutes stirring frequently. stir in the soft sheep’s cheese and remove from the heat. line a swiss roll tin with greaseproof paper and spread the semolina on it and leave to cool.when cool cut the semolina into squares (diamonds or triangles!) about 3cm wide. these are your gnocchi.


when you are ready to cook the gnocchi, heat the oven to 200c. line a baking tray with greaseproof paper*, place the gnocchi on it and bake in the oven for 8-10 minutes**, turning once, until they are crisp and lightly coloured.


* the first time i made these they stuck to the greaseproof paper which made turning them impossible. it was also difficult to pull them off the paper when i was ready to serve them. however, the leftovers which stayed in a turned-off oven to keep warm, were very easy to remove so perhaps it’s just a matter of timing, which brings me to...

** each time, i cooked the gnocchi for c15-20 minutes so they coloured and crisped up. the second time i made this, i placed the gnocchi on an oiled tray (which they didn’t stick to) and brushed them with a little extra olive oil which helped them brown.

Reader Comments (6)

This sounds lovely Abby,

I think I tried this gnocchi once and was not terribly successful, I think I need to have another go!

March 10, 2009 | Unregistered CommenterHippolyra
definitely try it again and let me know if you crack it!
March 11, 2009 | Registered Commenterabby
I have made a similar semolina gnocchi before using parmesan instead of goats cheese. I use an oiled and lightly floured tray to make sure they don't stick to the pan!
July 4, 2009 | Unregistered CommenterBrambs
good tip bramble, thanks. and thanks for reminding me about this recipe - i must try it again as i think it would be wonderful topped with baby courgettes, peas and beans.
July 5, 2009 | Registered Commenterabby
Another fail (but an edible fail) from me.

I obviously tipped the semolina in too quickly as I got lumps. But even so, what I had was a very lumpy and VERY thick gloop. The instructions to bring back to the boil made me chuckle - this was *far* too thick to boil, pretty much too thick to even stir!

I'll try again, but will add the semoline slowly and not use it all as the stock/semolina seems way wrong for the semolina I have. What consistency am I aiming for?

Anyway, I added more water, and pushed it through a sieve to lose the lumps and it did set after cooked/cooled. But I lost a bit of semolina to the sieve, so should have scaled back the cheese - it all melted and spread a bit as it cooked.

Anyway, very tasty, I just need to get the ratio right.

August 2, 2009 | Unregistered CommenterGadgetmind
ian - i made this gnocchi again a few weeks ago with a different brand of semolina and had the same experience of it going very thick almost instantly! i simmered it for no more than a few minutes and then carried on as the recipe suggested nd it was fine. i haven't had time to make it again to see what happened but will amend the post if it happens again.
August 3, 2009 | Registered Commenterabby

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