Skip to main content
Main

‘Gnocchi’, Florence Fashion

A baked gnocchi made with milk, semolina, eggs, and parmesan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

‘Gnocchi’, Florence Fashion

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the semolina base

  1. Boil the milk in a pot.

  2. Stir in the semolina, salt, and sugar, keeping the mixture light.

  3. Cook until the semolina is done, then add the whipped eggs and water while stirring continuously.

  4. Pour the mixture onto a damp baking sheet and let it cool.

Shape and bake

  1. Cut into rounds or lozenges and arrange them in a buttered dish.

  2. Sprinkle with grated parmesan and baste with butter.

  3. Bake in a 400°F (200°C) oven until gratinated.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Semolina + parmesan cheesetop 15% of all pairs
    Smell alikelow
    Cooked together51 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Milk + parmesan cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,608 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Semolina + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together351 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Semolina
Thickens the milk into a firm mass that holds its shape when cooled and cut.
Eggs
Add structure and richness, helping the mixture set as it cooks and cools.
Milk
Forms the liquid base that the semolina cooks into a thick, tender mixture.
Parmesan cheese
Adds savoury flavour and helps the top brown and crisp in the oven.
Butter
Adds fat and richness and helps the surface brown during baking.

The step that matters

Cook the semolina until done before adding the eggs. Semolina must be fully cooked so it thickens properly and the starch sets. Adding eggs while stirring constantly keeps them from scrambling and lets the mixture stay smooth and evenly set.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More gnocchi recipes

Potato 4 See all 6 →

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes