Spinach Semolina Gnocchi

Ingredients

• 473 ml (2 cups)whole or semi-skimmed milk
• 227 g (8 oz)frozen chopped spinach, thawed
• 120 g (¾ cup)semolina flour
• about 38 g (⅓ cup + 2 tbsp), plus extra to sprinkle on topgrated Parmesan
• ½ tspsalt
• ⅛ tsppepper
• 1 pint (about 473 ml)grape tomatoes
• 1 tbspextra-virgin olive oil
• ¼ tspsalt
• ⅛ tsppepper
• 2 tbspextra-virgin olive oil or butter
• 16 g (2 tbsp)unbleached plain flour
• 355 ml (1½ cups)whole or semi-skimmed milk
• ¼ tspsalt
• ⅛ tsppepper
• 1 tbspnutritional yeast (optional)

Instructions

1. 1

   Heat the milk

   To start the gnocchi, warm 473 ml of milk in a large saucepan over medium-low heat until small bubbles appear around the edge.

2. 2

   Cook the semolina

   Add the spinach, semolina, Parmesan, ½ tsp salt and ⅛ tsp pepper. Stir well and cook over medium heat for 5–7 minutes, stirring constantly so the mixture does not stick, until thickened. Spread it in a 20 x 20 cm (8 x 8 inch) baking dish and refrigerate for 30–45 minutes.

3. 3

   Heat the oven

   To prepare the roasted tomatoes, preheat the oven to 190°C (375°F) and line a large baking tray with parchment paper.

4. 4

   Roast the tomatoes

   Put the tomatoes on the prepared tray, drizzle with 1 tbsp olive oil and sprinkle over ¼ tsp salt and ⅛ tsp pepper. Roll the tomatoes to coat them, then bake for 20 minutes.

5. 5

   Start the béchamel

   For the béchamel, heat 2 tbsp olive oil or melted butter in a medium saucepan over medium-low heat. Whisk in the flour constantly and cook for 2–3 minutes, until it begins to thicken and darken slightly.

6. 6

   Finish the sauce

   Add 355 ml milk, ¼ tsp salt, ⅛ tsp pepper and the optional nutritional yeast, then bring to the boil. Lower the heat and simmer, whisking constantly, until thick enough to coat the back of a spoon.

7. 7

   Warm the gnocchi

   When ready to serve, cut the chilled semolina mixture into small squares and warm them in a pan or microwave.

8. 8

   Assemble the dish

   Spread the hot béchamel over the bottom of a serving dish. Arrange the warmed spinach gnocchi and roasted tomatoes on top.

What are spinach semolina gnocchi?

Gnocchi are dumplings associated with Italian cooking, and this version is made by cooking semolina with milk until it forms a firm mixture that can be chilled and cut into squares. Unlike potato gnocchi, these are shaped after cooking rather than rolled into individual dumplings.

Spinach and Parmesan bring savoury flavour to the semolina, while béchamel makes a creamy base and roasted tomatoes add a bright, tangy contrast. Chilling the mixture before cutting gives the squares enough structure to warm and serve neatly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 243 calories, 11g protein, 28g carbs, 10g fat.

The semolina and flour provide most of the carbohydrates, while the milk, Parmesan and olive oil or butter contribute much of the fat. Milk, spinach and Parmesan also provide protein. Pair a portion with a generous salad or extra vegetables for a more balanced plate.

Getting the semolina mixture right

Steady stirring: Add the spinach, semolina and cheese to the hot milk and keep stirring as the mixture cooks. This helps prevent sticking and encourages it to thicken evenly.

Chilling: Spread the mixture in an even layer before refrigerating it for 30–45 minutes. A chilled, firm slab is easier to cut into small squares.

Roasting the tomatoes

Even coating: Roll the tomatoes around on the oiled tray so their skins are coated with oil, salt and pepper. Keep them in a single layer for more even roasting.

Doneness: Bake for 20 minutes at 190°C, until the tomatoes are softened and juicy. Their concentrated flavour works well alongside the mild, creamy gnocchi.

Making a smooth béchamel

Cook the flour: Whisk it into the oil or melted butter and cook for 2–3 minutes, until it thickens and darkens a little. Keep whisking to help the base cook evenly.

Add the milk: Once the milk and seasonings are in, whisk continuously as the sauce simmers. It is ready when it coats the back of a spoon, rather than running off immediately.

Timing the components

Chilling time: The semolina mixture needs 30–45 minutes in the fridge, so allow for this alongside the stated total cooking time. The tomatoes and béchamel can be made while it chills.

Before serving: Warm the cut squares and make sure the béchamel is hot for assembly. The recipe gives the gnocchi a brief warm-up in a pan or microwave rather than baking the assembled dish.

Serving suggestions

A fresh side: Serve with a crisp green salad or simply dressed leaves to add freshness to the creamy sauce.

For a fuller table: Steamed or roasted vegetables make an easy accompaniment. Sprinkle extra Parmesan over the dish if desired.

Recipe notes & tips

• Thaw the spinach before cooking and drain away any excess liquid.
• Stir the semolina mixture continuously as it thickens to keep it from catching on the pan.
• Spread the mixture evenly in the baking dish so the squares chill at a consistent thickness.
• Whisk the béchamel throughout cooking, especially after adding the milk.
• Warm the squares gently so they hold their shape when served.
• Have the sauce and tomatoes ready before arranging the dish, so the gnocchi can be served warm.

Variations

• Use butter: Choose butter instead of olive oil for the béchamel for a richer flavour.
• Add herbs: Stir chopped fresh parsley into the finished sauce for a fresh note.
• Change the cheese: Replace some of the Parmesan with another hard Italian-style cheese.
• Add garlic: Roast a little garlic with the tomatoes for a deeper savoury flavour.
• Make it peppery: Add freshly ground black pepper to the sauce just before serving.

Common mistakes to avoid

• Skipping the chill: The mixture may be difficult to cut; refrigerate it for the full 30–45 minutes.
• Leaving the pan unstirred: Semolina can stick as it thickens; stir constantly while cooking.
• Crowding the tomatoes: They may roast unevenly; spread them out across the lined tray.
• Adding milk without whisking: The béchamel can turn lumpy; pour it in while whisking and keep whisking as it simmers.
• Overheating the squares: They can lose their shape; warm them gently in a pan or microwave.

How to store

Refrigerate leftover gnocchi, sauce and tomatoes in airtight containers for up to 3 days. Reheat gently in a pan or microwave until hot; add a splash of milk to the sauce if it has thickened in storage.

Frequently asked questions