Griessgnocchi

There is something very satisfying about this fluffy semolina dish, both making and eating it.

Reminiscent of the Roman dish Gnocchi alla Romana, but minus the eggs, or Griessschnitte, a cheesy semolina casserole, or even Bramataschnitten, polenta that is cooled, sliced into fingers and baked or fried, these ‘gnocchi’ are made from a semolina batter, covered in cheese, and baked in the oven.

Semolina dishes, both sweet and savoury, are popular in Switzerland, and variations on this theme can be found in numerous old cookbooks.

I found this particular recipe in the wonderful Bewährte Kochrezepte aus Graubünden (Tried and Tested recipes from Graubünden), which was published by the Gemeinnützigen Frauenverein Chur, a non-profit women’s organization from Chur and is a collection of recipes dating back to 1905. More information on the book, plus how to order, below.

Without eggs, the batter is a bit looser and the rounds stay soft and creamy. It takes a bit of time to cut and layer, but the results are ultimately worth it.

Bewährte Kochrezepte aus Graubünden suggests serving the dish with spinach and bacon, or arranging the rounds in a circle and scooping a ground beef filling into the middle. I made a side of spinach and Ziger. Or do as the Romans do and serve with Bolognese.

1 liter milk (or a mix of milk and water)

200 g fine semolina

nutmeg, salt and pepper

100 g hard cheese, grated

butter

Preheat the oven to 200 C / 400 F / gas mark 6.

In a large pot, bring the milk to a boil. Add the semolina and stir well. Cook a few minutes until you have a thick paste, then season with nutmeg, salt and pepper. Remove from heat.

Rinse a cutting board under cold water, then spread the batter onto the board so it’s about 2 cm thick. Using a glass or a round cutter, cut out circles, dipping the form in cold water between each cut.

Arrange the rounds in a buttered casserole dish. Sprinkle with cheese.

Bake for about 20 minutes, or until the cheese is melted and the top is browned to your liking.

Semolina is also sold as semolina flour. In Swiss supermarkets this is called Hartweizengriess / Semoule de Blé dur / Semola di Grano Duro.
If you don’t have a big enough cutting board, you can also do this on the back of a baking sheet.

Bewährte Kochrezepte aus Graubünden

The recipe book Bewährte Kochrezepte aus Graubünden (Tried and Tested recipes from Graubünden) is updated and published by the Gemeinnützigen Frauenverein Chur, Chur’s women’s organization. It is a collection of recipes dating back to 1905, which are carefully chosen and updated as needed, then re-released (they are currently on the 14th edition)

You can order it though their website and it only costs 5 CHF (plus 2 CHF shipping). It’s a lovely little spiral bound treasury of some of Graubünden’s most beloved recipes.