SEMOLINA QUENELLE

Semolina Quenelle image

These French semolina dumplings are like gnocchi. Half of the batch is seasoned with basil, the other half is seasoned with cheese. Serve with homemade tomato sauce or bechamel sauce and Gruyere cheese.

Provided by stella

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

¾ cup whole milk
4 tablespoons butter
⅔ cup semolina flour
2 large eggs
salt and freshly ground black pepper to taste
½ cup grated Gruyere cheese
1 teaspoon dried basil
3 quarts water
3 tablespoons all-purpose flour

Steps:

Combine milk and butter in a saucepan and bring to a boil over medium heat. Pour in semolina and quickly stir until the mixture pulls away from the sides of the pan.
Remove from heat, slightly cool, then mix in eggs, salt, and pepper. Divide this mixture in 2 portions. Add grated cheese to one half and basil to the other half.
Heat 3 quarts of salted water in a large saucepan and bring to a boil over high heat.
Meanwhile, place 3 tablespoons flour onto a plate. Form the dough into 3/4 inch by 2 1/2 inch sausage-shaped quenelles. Roll each quenelle in flour and set aside.
Drop quenelles in the boiling water and cook until they float to the top. Remove from the water with a slotted spoon and transfer onto a serving dish.

Nutrition Facts : Calories 350.8 calories, Carbohydrate 28.7 g, Cholesterol 143 mg, Fat 20.2 g, Fiber 1.4 g, Protein 13.2 g, SaturatedFat 11.5 g, Sodium 202.3 mg, Sugar 2.9 g