Abruzzo Style Dumplings (gnocchi Di Semolina All'abruzzo) Recipe


  • 1 quart lowfat milk
  • 1 3/4 c. semolina
  • 1 c. unsalted butter room temperature
  • 1/4 c. freshly-grated caciocavallo or possibly
  •     Parmigiano-Reggiano
  • 1 x egg beaten
  • 1/4 lb prosciutto finely minced
  • 1/2 tsp freshly-grated nutmeg
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. finely-minced Italian parsley


Pour The Lowfat Milk Into A Large Saucepan And Bring To A Boil. Slowly Whisk In The Semolina, Stirring Constantly. Reduce The Heat To Medium And Cook Till The Mix Starts To Pull…

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