Geena’s Baked Semolina Gnocchi - Thermomix Recipes from Steph

Geena’s Baked Semolina Gnocchi

Recipe by Geena Di Stefano, TM Consultant VIC from her Gogetters presentation

This recipe is HEAVEN!!!  Geena presented this dish at our meeting and this has the real wow factor.  This would be a good entertaining dish as it looks so elegant on the plate.  The texture is incredibly delicate, so make sure you try it!!!!  Geena served this with the variation at the bottom the marscapone, parmesan and cream sauce and dressed with walnuts.  The walnuts added a beautiful crunch to the silky smooth baked gnocchi.  Thanks for sharing Geena, your presentation on all things Pasta was awesome and very enlightening.  I cant wait to try this recipe with the roasted cherry tomatoes variation.


3 cups of milk (620g)

A pinch of salt

Pinch of ground nutmeg

2/3 cups of semolina flour

1 ½ cup of parmesan cheese

1 egg lightly beaten

20g melted butter


Grease a baking dish with either butter or oil.

Place the milk, salt and nutmeg into the TM bowl cook for 5 minutes on 100 degrees, speed 2.

Add the semolina flour, beaten egg & parmesan cheese.

Combine all ingredients for 1 minute on speed 3 – 4.

Pour mixture in a shallow baking dish and cover with cling wrap and refrigerate for one hour until firm.

Pre-heat oven to 200 degrees.

Melt butter at 60 degrees for 5 minutes or until melted.

Using a round cookie cutter, gently lift each gnocchi and place onto a greased baking tray.

Brush with melted butter.

Bake uncovered for 20 – 30 minutes until golden brown.

Sauce Suggestions

You can roast cherry tomatoes dribbled with olive oil and basmati and serve immediately onto the gnocchi.

Geena’s  favourite is served with cheeses, mascarpone & parmesan cheese which has been melted with ½ cup of cream.

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