Baked Dumplings, Bluefoot Mushroom Sauce, Green Garlic, Peach Powder

This is a little different baked semolina - somewhere between a pasta and a fritter.  Some call this kind of thing a roman gnocchi.  The dish is creamy and crispy, savory and vegetal. It’s a light dinner or appetizer.  


  • 1 cup olive oil
  • 1 cup semolina
  • 4 cups water
  • 2 t polenta
  • Salt and pepper


  • 2 cups bluefoot mushrooms, stemmed
  • ¼ cup sliced green garlic, just the white and light green parts
  • 1 t ap flour
  • 2 cups homemade or at least unsweetened, soymilk
  • 1 head radicchio, quartered, cored, and roughly chopped
  • Salt 
  • whole nutmeg
  • Red wine vinegar
  • 1 tablespoon chiffonade parsley
  • 4 unsweetened dried peach rings

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