Semolina gnocchi in broth

Certainly! Here’s a warm, elegant, and informative article for your recipe: **Semolina Gnocchi in Broth** — ideal for food blogs, cookbooks, or seasonal recipe features:

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# 🥣 Semolina Gnocchi in Broth: A Comforting Classic with Rustic Charm

If you’re craving a bowl of something simple yet soul-satisfying, **semolina gnocchi in broth** may be just what your kitchen — and your spirit — needs.

This elegant dish blends the delicate richness of semolina gnocchi with the subtle depth of a savory broth. The result? A comforting meal that feels both humble and refined, perfect for quiet evenings, special starters, or soothing winter lunches.

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## 🇮🇹 A Taste of Italian Tradition

While most people associate gnocchi with pillowy potato dumplings, **semolina gnocchi** — known in Italy as *gnocchi alla romana* — has a completely different character. Made with milk, butter, cheese, and fine semolina flour, it creates a soft, creamy dough that firms up when baked or shaped.

Serving these gnocchi in **a light broth** gives the dish a warming, almost luxurious quality — where each spoonful is silky, savory, and steeped in tradition.

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## 🧾 Ingredients

### For the Semolina Gnocchi:

* 1 liter (4 cups) whole milk
* 1 cup fine semolina flour
* 2 tablespoons butter
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/2 cup grated Parmesan or Pecorino cheese
* 2 egg yolks