When you think of gnocchi, you probably imagine the classic potato version—but Semolina Gnocchi (Gnocchi di Semolino) are such an underrated gem! My mum used to make them all the time when I was a kid, and they’ve always been pure comfort food for me.
Unlike potato gnocchi, these are actually easier to make, less messy, and have the perfect balance of a crispy top and soft, creamy inside.
This version is plant based, and it includes spinach. The semolina is cooked with soy milk, oil, salt, pepper, and nutritional yeast until thickened.
Then, the spinach is mixed in, and the dough is shaped into a log, cooled, and sliced into discs.
Finally, they’re baked with sage-infused oil until golden and crispy on top. The result? A cozy, flavorful dish that’s both simple and delicious.
Let’s dive into the details so you can make them at home!
What You’ll Need
- Dairy Free Milk: The base for cooking the semolina. I used unsweetened soy milk.
- Olive oil: Adds richness and is used for the final drizzle before baking.
- Nutritional yeast or vegan parmesan: Gives a little umami depth of flavor.
- Semolina flour: The key ingredient for texture. Sometimes it can be confusing depending on how the brand calls it, but usually the package will say flour for gnocchi, and soups. In Italy it’s very common.
- Spinach: Brings color, flavor, texture and nutrients.
- Sage: Infuses the dish with an aromatic, earthy flavor.
Semolina Gnocchi Step-by-Step Instructions
Cook the semolina: Heat soy milk with olive oil, nutritional yeast (or parmesan), salt, and pepper until just starting to bubble. Once warm, gradually whisk in the semolina, stirring constantly to avoid lumps. Cook for about 5-6 minutes until thick and smooth.
Prepare the spinach: Sauté the spinach in a pan with a splash of water until wilted, then squeeze out all the excess water and chop finely. This is important as we don’t want to add extra water to the mix.
Combine: Mix the spinach into the semolina mixture until well incorporated.
Shape and cool: Spread the mixture onto a surface with baking paper. form it into a log, and let it cool slightly until firm.
Cut and assemble: Slice the log into discs with a serrated knife (if it sticks wet the knife in between discs) and arrange them slightly overlapping in a baking dish.
Prepare the topping: Heat olive oil with fresh sage leaves until fragrant, then drizzle over the gnocchi.
Bake: Cook at 200°C for 25 minutes until golden and crispy on top. For extra crispiness, broil for a few minutes at the end. Serve and enjoy!
Storage Instructions
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the oven at 180°C for about 10 minutes or in a pan with a little olive oil.
Why You’ll Love This Recipe
Easy to make – Less messy than traditional gnocchi.
Versatile – Customize it to your taste.
Comforting – Warm, crispy, and satisfying.
Try it for yourself—these gnocchi are so good, you’ll want to make them again and again!
DID YOU MAKE THIS RECIPE?
If you try these Semolina Gnocchi, I would love to know how they turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Semolina Gnocchi With Spinach (Vg)
Ingredients
Gnocchi
- 480 ml soy milk 16.2 oz
- 10 g olive oil 2 1/4 tsp
- 1 tbsp nutritional yeast or vegan parmesan
- 125 g semolina flour (package should say for gnocchi or gnocchi alla romana and soups) 4.40 oz
- 230 g fresh spinach 8 oz
- Salt and pepper to taste
Topping
- 2 tbsp olive oil
- 6 sage leaves
Instructions
- Heat soy milk with olive oil, nutritional yeast (or parmesan), salt, and pepper until just starting to bubble. Once warm, gradually whisk in the semolina, stirring constantly to avoid lumps. Cook for about 5-6 minutes until thick and smooth.480 ml soy milk, 10 g olive oil, 1 tbsp nutritional yeast or vegan parmesan, 125 g semolina flour (package should say for gnocchi or gnocchi alla romana and soups), Salt and pepper to taste
- Sauté the spinach in a pan with a splash of water until wilted, then squeeze out all the excess water and chop finely. This is important as we don’t want to add extra water to the mix.230 g fresh spinach
- Mix the spinach into the semolina mixture until well incorporated.
- Spread the mixture onto a surface with baking paper. form it into a log, and let it cool slightly until firmer.
- Slice the log into discs with a serrated knife (if it sticks wet the knife in between discs) and arrange them slightly overlapping in a baking dish.
- Heat olive oil with fresh sage leaves(slightly torn for more flavour) until fragrant, then drizzle over the gnocchi.2 tbsp olive oil, 6 sage leaves
- Cook at 200°C/400F (static oven) for 25/30 minutes until golden and crispy on top. For extra crispiness, broil for a few minutes at the end. Serve and enjoy!
