Semolina Dumplings

Cream butter, gradually stir in whole eggs and semolina, season, let rest and set for an hour.

With wet hands and coffee spoon form small dumplings, bring water to a boil, turn down (it must not boil).

Put the dumplings in. Do not boil in too many at once, they need space as they rise a lot. When all the gnocchi are in the water, wait a little, then carefully loosen from the bottom of the pot.

Bring water back to a gentle boil, simmer with pot closed for about 30 minutes.

When they have grown noticeably in size, carefully lift them out of the pot and drain on a paper towel.

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