brown butter gnocchettini dumplings
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Italy’s gnocchi gets worldwide recognition and while most recipes call for potato and a little flour, the recipe below uses semolina flour and plain flour. Semolina flour-based dumplings can be found in northern Italy and it’s easy to see how Italy’s bordering countries have influenced its food.
  • 2 cups semolina flour
  • 2 cups all-purpose flour
  • 3 large eggs
  • pinch of nutmeg
  • 1¼ cup milk
  • sea salt and freshly ground black pepper
  1. Bring a large pot of salted water to a boil. In a large bowl add flours, nutmeg, salt, and pepper then combine. Whisk eggs and add milk in a smaller bowl then add to four mixture. Whisk until combined. If the batter is too thick, add a splash more milk to loosen it. It should be slightly thick like the consistency of pancake batter.
  2. The nonna’s of northern Italy use a colander with large holes and push the batter through the holes using the back of a large spoon. Or, you can buy an inexpensive spaetzle maker. I’ve used both and in a pinch, the colander does the trick. Spoon about a cup or so of the batter into the colander or spaetzle maker. Place over boiling water and push batter through the holes. Once the batter floats back to the surface, the dumplings are cooked and ready to be removed. Place cooked dumplings into a large bowl. Repeat process until all batter is used.
  3. For the brown butter sauce – melt one cup of butter over medium heat. Cook until butter changes to a golden brown about 3 to 4 minutes.
  4. Toss dumplings into brown butter until warmed through. Serve immediately with a sprinkling of chopped parsley or grated parmesan.
  5. The Culinary Chase’s Note: Want a bit of heat to the dish? Add a sprinkling of chili pepper flakes to the butter. Enjoy!
Recipe by The Culinary Chase at