I didn’t make gnocchi much growing up because my parents weren’t fans — they thought it was a bit mushy and had a funny flavour, though they admitted it could have just been a one-off bad experience. I wasn’t really a big fan either, apart from a few times during uni, and I had never made it from scratch myself.
This recipe doesn’t use any potatoes at all; it’s just semolina. It turned out quite nice, especially together with the Parmesan. It’s quite cheese-heavy — so much so that I started calling it a “cheese ball,” and that image has really stuck in my head. Initially, I gave it an 7/10, but now, considering the cheese overload and missing a bit of sauce, I’d say it’s a 6.5/10. My friends rated a 8/10 though
It’s really easy to make, and I think it works nicely with a salad on the side. I might still prefer my usual gnocchi with ricotta and leeks, but this version is a solid, simple, and tasty alternative.
Rating: between a 6.5-8 out of 10
Cooking book: SIMPLE
Label: pink (not very keen to make it)
Leave a comment