A note on Gnocchi di Semolina
January 3rd, 2013 Comments: 22
Not sure why but I hadn’t made gnocchi di semolina in a long, long time. I served it for a primo on Christmas night. Just for the luxury, I served the golden discs on either side of a ramekin of garlic flan. Semolina is simply hard wheat flour and I prefer a medium-coarse grind, though [...]







