Parmesan Semolina Gnocchi

For the Parmesan semolina gnocchi, cream the room-warm butter until fluffy, carefully stir in the equally room-warm eggs until well blended. Stir in salt, flour and a good pinch of nutmeg, fold in the Parmesan.

Leave to stand for a good 15 minutes. Form small dumplings with 2 teaspoons, dip them in hot water in the meantime so that the dumplings come off easily.

Let the dumplings steep in hot salted water, do not boil. Depending on the size of the gnocchi, 15-30 minutes.

Serve in a hot beef soup.

Preparation Tip:

The parmesan semolina gnocchi are good for freezing.

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