SERVINGS : 5 people about 40 pieces

PREP TIME : 15 mins


1 liter (1qt) whole milk

30g unsalted butter

7g salt

⅛ tsp of finely grated nutmeg

250g semolina flour (hard wheat flour)

2 egg yolks

100g grated parmesan cheese

1 small black truffle, grated


100g unsalted butter, melted

40g grated parmesan or pecorino cheese


  • In a tall pot over medium heat add milk, butter, salt, nutmeg and truffle shavings. Bring almost to a boil, turn off the heat, cover and let the milk infuse with the truffle flavour for about 30 minutes.

  • Bring to a boil again and while whisking add the semola flour. When all the semola is incorporated switch to a spoon and keep cooking for a couple of minutes. The dough will be very thick. Transfer to a clean bowl, add egg yolks and 100g of parmesan and stir.

  • Prepare a large piece of plastic cling film or thick parchment paper, transfer the mixture onto it and form a long compact, sausage-like roll. Place in the fridge to set completely - at least 1hr.

  • Lightly butter a baking pan and arrange 1cm thick slices/discs of the gnocchi mix. The slices should overlap by about half their diameter. If the knife tends to stick keep a bowl of hot water handy and dip the blade in before cutting each slice.

  • Melt the butter and brush the gnocchi heavily with it, then sprinkle the rest of the parmesan or an alternative is pecorino cheese (sharp sheep milk cheese).

  • Preheat the oven to 180°C/350F and bake for 20 to 25 minutes. If you have a grill function bake a few more minutes with the grill on for a nice top crust.

  • Wait a few minutes before serving. They will firm up and make it easier to portion and plate, in addition to the texture being not so mushy.

#pasta #baking