Andalusian-style Semolina Gnocchi

Ingredients

In this Andalusian adaptation of the dish, the traditional Italian potato-based gnocchi is replaced with semolina-based gnocchi. The flavors are also modified to incorporate Andalusian spices and ingredients, such as saffron, cumin, and smoked paprika, which give the dish a distinct Andalusian flair. We alse have the original recipe for Gnocchi di semolino alla Romana, so you can check it out.

• 2 cups (470ml) milk 2 cups (470ml) milk
• 1/2 cup (100g) semolina 1/2 cup (100g) semolina
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• Salt, to taste Salt, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 32g, 8g
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, bring the milk to a simmer over medium heat.
2. 2.
   Gradually whisk in the semolina, saffron threads, cumin, smoked paprika, and salt.
3. 3.
   Cook the mixture, stirring constantly, until it thickens and pulls away from the sides of the pan.
4. 4.
   Remove the pan from heat and let the mixture cool slightly.
5. 5.
   Once cooled, shape the semolina mixture into small gnocchi shapes.
6. 6.
   Heat olive oil in a skillet over medium heat.
7. 7.
   Add the gnocchi to the skillet and cook until golden brown and crispy on both sides.
8. 8.
   Serve the Andalusian-style semolina gnocchi hot, garnished with fresh parsley.

Treat your ingredients with care...

• Semolina — Make sure to cook the semolina mixture until it thickens and pulls away from the sides of the pan. This will ensure the gnocchi hold their shape when cooked.

Tips & Tricks

• For added flavor, you can sprinkle grated Manchego cheese over the cooked gnocchi before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the semolina mixture.
• Serve the Andalusian-style semolina gnocchi with a side of tomato sauce or a drizzle of olive oil for extra richness.

Serving advice

Serve the Andalusian-style semolina gnocchi as a main course accompanied by a fresh green salad or roasted vegetables.

Presentation advice

Arrange the golden-brown gnocchi on a plate and garnish with a sprinkle of fresh parsley. The vibrant colors of the saffron and smoked paprika will make the dish visually appealing.