Semolina gnocchi

Semolina gnocchi

Make-ahead sheet pan semolina gnocchi - goes great under blackened veggies, fish, chicken, and more.


  • 6 cups whole milk
  • A small pinch of roasted granulated garlic
  • 1.75 cups semolina flour
  • 8 tablespoons (1 stick) butter
  • 1 cup grated Parmigiano-Reggiano
  • 1 cup grated Asiago
  • Salt and freshly ground black pepper, to taste


  1. In a large dutch oven, combine the milk and butter. Heat on low until the butter is fully melted.
  2. Slowly whisk in the semolina flour, granulated garlic, and some salt and pepper. Taste.
  3. Slowly whisk in the cheeses until fully melted and combined. Remove from heat.
  4. Spray a 9x13” sheet pan with some canola oil or lightly grease it with butter. Pour the gnocchi “batter” into it and level with the spatula if needed.
  5. Cover and chill to set, at least 6 hours and preferably overnight.
  6. Broil on the middle rack in the oven for about 10 minutes. Don’t let it blacken or burn, but it should have some browning around the top/edges. Watch it closely.
  7. Let it stand for a few minutes before serving.


  • Go light or omit the garlic. A little goes a LONG way.
  • Other tasty additions include some basil or parsley, thyme, or goat cheese instead of Parmesan and Asiago.
  • If you want to get fancy, it should set firmly enough to cut it with a cookie cutter before roasting.
  • The recipe halves well. Use an 8x8” pan instead.