Semolina Dumplings (Semolina Gnocchi)

For the semolina dumplings, bring the milk and butter to the boil, stir in the semolina and allow to boil once. Allow the mixture to cool slightly and gradually add the eggs. Season to taste with salt, nutmeg and parsley. Form small dumplings with wet hands and fry in hot fat or boil in salted water.Variations

For secession dumplings, divide the mass into 3 parts, mix one part each with finely chopped, well squeezed spinach, with tomato paste and with freshly chopped herbs (if necessary, still stir in handy flour or crumbs of de-barked white bread) and let the dumplings cook in salted water (cook test dumplings!).
The semolina mixture can also be mixed with ham cubes, spicy finely grated cheese, cooked vegetable cubes or finely chopped herbs such as wild garlic, basil, parsley, dill, rosemary or thyme.

For secession dumplings, divide the mixture into 3 parts, mix one part each with finely chopped, well-squeezed spinach, with tomato paste and with freshly chopped herbs (if necessary, stir in some more flour or crumbs of de-barked white bread) and let the dumplings cook in salted water (cook test dumplings!).

Under the semolina mass could also be stirred additional ham cubes, spicy finely grated cheese, cooked vegetable cubes or finely chopped herbs such as wild garlic, basil, parsley, dill, rosemary or thyme.

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