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Spinach Semolina Gnocchi

  • Author:
  • Prep Time: 45 mins
  • Cook Time: 7 mins
  • Total Time: 52 mins
  • Yield: 4 people 1x


  • 2 cups of 1% milk
  • 8 oz frozen chopped spinach, thawed (aprox 2 cups)
  • 3/4 cup semolina flour
  • 1/3 cup + 2 tbsp grated parmesan cheese ( plus some extra to sprinkle on top)
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • Light bechamel sauce (recipe follows)
  • Oven roasted tomatoes (recipe follows)


  1. Bring milk to a boil in a large saucepan.
  2. Add spinach, semolina, Parmesan, salt and pepper. Cook over medium heat for 5-7 minutes until it thickens
  3. Spread into a square 8x8 baking dish
  4. Refrigerate for 30-45 minutes
  5. Cut semolina mixture in small squares
  6. To assemble the dish, spread hot bechamel sauce on the bottom of the serving dish, place warmed spinach gnocchi and roasted tomatoes on top

  • Category: Entree
  • Cuisine: Italian