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Souffléed Gnocchi

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant vegetarian dish offers a sophisticated twist on traditional Italian gnocchi. Rather than using potatoes, these souffléed gnocchi are crafted from a rich semolina base, cooked with whole milk and finished with plenty of savoury parmesan. The result is a remarkably light texture that puffs beautifully in the oven, creating a golden crust that gives way to a delicate, melt-in-the-mouth centre. It is a comforting yet refined meal that works perfectly as a stand-alone main or a decadent side.

Ideal for a weekend dinner or an impressive starter, this homemade semolina gnocchi can be prepared in advance, making it a stress-free option for entertaining. Serve these golden rounds straight from the oven alongside a crisp green salad or roasted Mediterranean vegetables. The combination of butter and aged cheese provides a deep, nutty flavour that ensures this dish will become a firm favourite for any cheese lover seeking a wholesome, meat-free alternative.

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Ingredients for Souffléed Gnocchi

  • 725ml whole milk

  • 3/4 teaspoons salt

  • 90g semolina (90g

  • sometimes labeled "semolina flour")

  • 3 large eggs

  • 20g finely grated Parmigiano-Reggiano (7 tablespoons )

  • 4 1/2 tablespoons unsalted butter, softened

  • a 2-inch round biscuit cutter

  • a 2-qt shallow baking dish

How to make Souffléed Gnocchi

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Bring milk with salt to a simmer in a 2- to 3-quart heavy saucepan over moderately low heat. Add semolina in a slow stream, whisking, then simmer, stirring constantly with a wooden spoon, 12 minutes (mixture will be very stiff). Remove from heat and stir in eggs 1 at a time, then stir in 6 tablespoons cheese and 45ml butter. Spread gnocchi mixture into a 1/2-inch-thick slab on an oiled baking sheet using a lightly oiled rubber spatula, then chill, uncovered, until cool to the touch, about 10 minutes.

Cut out rounds from gnocchi mixture with biscuit cutter dipped in cool water (incorporating scraps as you work) and gently transfer rounds (they will be very soft), slightly overlapping, to buttered baking dish. Chill gnocchi, uncovered, 1 hour.

Put oven racks in upper and lower thirds of oven and preheat oven to 232°C.

Melt remaining 1 1/2 tablespoons butter and brush over gnocchi, then sprinkle with remaining tablespoon cheese.

Bake in upper third of oven 10 minutes, then switch dish to lower third of oven and continue to bake until gnocchi are slightly puffed and lightly browned, about 10 minutes more. Let stand 5 minutes before serving.

Unbaked gnocchi can be chilled up to 1 day, covered after 1 hour.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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