Easy Semolina Balls/Gnocchi Stir Fry

Here is my recipe for Semolina Gnocchi and vegetable Stir-fry. The dough is made with semolina instead of potatoes, and the texture is slightly different. When combined with onions tomatoes, vegetables, and seasonings, this Semolina Gnocchi Balls recipe will become a flavour town. This is a fairly simple dish to prepare and tastes simply delicious. Semolina gnocchi is a variation of the traditional Italian potato gnocchi.

Semolina: Dishes from around the world

This versatile coarse flour, Semolina, is extensively used in many countries for sweet and savoury dishes. It is a great ingredient to experiment with and you can come up with multiple variations to mainstream dishes.

Semolina is used in various dishes in different cuisines around the world. Couscous, a staple food in North African cuisine, is made from semolina flour steamed and then rolled into tiny granules.

In India, semolina makes a popular breakfast dish called Upma. It’s made by cooking semolina in water or broth with spices and vegetables, often served with chutneys or yoghurt.

In South Indian cuisine, semolina is used to make a type of steamed cake called idli. It’s made by mixing semolina, lentils, and yoghurt, and then steaming the batter.

Knafeh, a popular Middle Eastern sweet dish, is made by layering phyllo dough and sweet cheese filling, often flavoured with rose water or orange blossom water, topped with crushed pistachios and a sweet syrup.

Semolina Balls: Substitutes and Variations

  • You can substitute Semolina with polenta for a gluten-free version and add xanthan gum to the dough later.
  • Soy yoghurt can be substituted with any kind of plant-based yoghurt.
  • For the veggie stir fry, you can add any vegetables of your choice – bell peppers, green peas, potatoes etc.

How to prepare Semolina balls?

To make semolina balls, first, pour water into a pan and bring it to a boil, add salt to the water.

Then add the semolina and mix it in. Turn off the heat and add yoghurt to the mixture and mix it well with a spatula, then set it aside to cool.

Once cooled, knead it into a pliable dough, adding a few tablespoons of flour to help it come together.

Wet your hands and break off a lime-sized ball and form it into a desired shape, such as a curly gnocchi-style look.

Then heat 1-2 tablespoons of oil in a pan over medium to medium-low heat and pan-fry the semolina balls until they turn golden brown on multiple sides. Remove them from the pan once they are golden brown.

How to stir fry the Semolina Balls?

  1. To make semolina balls and veggie stir fry, first heat 1 tablespoon of oil in a pan and add cumin and mustard seeds, let the mustard seeds pop and cumin seeds change colour. Add curry leaves and let them splatter.

2. Then add chopped onions and fry until golden brown. Once the onions turn golden brown, add green chillies.

3. Add turmeric powder, salt and red chilli powder.

4. Add chopped tomatoes and cook until the tomatoes turn soft. Add the grated carrots and cook for another 3 minutes

5. Then add the semolina balls and mix gently with a spatula. Let the carrot-tomato-onion masala mix coat the semolina balls. Turn off the heat and add chopped coriander and serve hot.

Semolina Gnocchi Balls are ready to be devoured. Do give this recipe a try. This dish is a great way to enjoy semolina gnocchi as a main meal, it’s also a perfect way to use up leftover gnocchi, and also a great way to incorporate more vegetables into your diet. You can also add any vegetables that you like, this recipe is quite flexible and adaptable.

Note: You can store them in the fridge for up to 1 week in an air-tight container.

Follow @beextravegant for more fun, vegan recipes.

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Print

Upma Style Semolina Gnocchi – Easy, Healthy

Semolina Gnocchi/balls stir fry is a dish made by cooking semolina-based gnocchi/balls together with various vegetables and spices in a pan.
Course Breakfast, Lunch, Snack
Cuisine Indian, South Indian
Keyword Rava gnocchi, Semolina Balls, Semolina Gnocchi stir fry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 people
Calories 542kcal

Ingredients

  • 1 cup water
  • 1 cup semolina/rava sub with polenta for gluten-free version and add xanthan gum to the dough later
  • 1 tbsp oil
  • 1/2 cup plant-based yoghurt
  • Few tablespoons of flour if required
  • 3 tbsps Oil
  • 1 tsp Cumin seeds
  • 1 tsp mustard seeds
  • 1 onion diced
  • 2 green chillies chopped
  • 5-6 Curry leaves
  • 1 tomato diced
  • 1 carrot grated
  • Turmeric powder
  • 1 tsp salt or to taste
  • Chopped coriander

Instructions

  • Pour water into a pan and bring it to a boil
  • Add a tbsp oil to the water and then the semolina to this water. Mix it in and then add yoghurt to this.
  • Turn off the heat, mix well with a spatula, and set aside to cool.
  • Once cooled down, knead this into a pliable dough, add a few tbsp of flour to help it come together.
  • Wet your hands and break off a lime sized ball. Form it into a desired shape, I like a curly gnocchi-style look.
  • Take a pan and heat 1-2 tbsp oil to the pan and pan-fry these semolina balls on medium to medium-low heat until it turns a brown on multiple sides.
  • Once they all have golden brown sides, remove them from the pan.
  • Add 1 tbsp oil to the same pan and add cumin and mustard seeds. Let the mustard seeds pop and cumin seeds change colour.
  • Add curry leaves to this and let it become crispy for a couple seconds and add chopped onions.
  • Once the onions turn golden brown, add turmeric powder, salt and the chopped tomatoes.
  • Cook until the tomatoes turn soft, add the grated carrots, and cook for another 3 minutes.
  • Finally add back the semolina balls and mix gently with a spatula. Let the carrot tomato mix coat the semolina balls.
  • Turn off the heat and add chopped coriander to this.
  • Serve hot!

Nutrition

Serving: 2People | Calories: 542kcal | Carbohydrates: 92.8g | Protein: 18.7g | Saturated Fat: 1.5g | Sodium: 1246mg | Potassium: 575mg | Fiber: 10.3g | Sugar: 4.3g | Calcium: 135mg | Iron: 8mg

Beextravegant

View Comments

  • Tried this today and it turned out soo yummy! So easy to make too! Definitely see myself making these on days I crave something savory but don't feel like ordering takeout or spending a lot of time in the kitchen... Which is every other day:D

  • It was delicious! I made a few small changes —used regular yogurt, didn’t use carrots (they got eaten 😆), and added some tomato purée. Thank you!

    • Awesome!! It's great that you made the recipe work for you! :D
      I'm so happy to hear that you enjoyed it!

  • when first I saw it i my mouth started watering and when I tried it I can't stop eating. I am so happy it is also a easy recipe because I am 11 years old and I can make it

    • Wow! An 11-year-old master chef! I'm so happy to see your positive review. Thank you so much and keep cooking 🧑‍🍳

  • I live away from my home country and your channel just appeared on my feed! And man, I am grateful!

    The recipes are amazing and such an easy process to cook is explained in every video.

    Keep up with these videos and I shall miss food from India less ❤️

  • I’m from Honduras married to a German man, and we live in Chicago. Pregnant with baby #3, and we just love Indian food in our household. I’m so grateful I found you on YouTube. I just love all your vegan recipes, and they are a huge hit in our household.

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