700 year old Gnocchi Recipe with Cheese
700 year old Gnocchi Recipe with Cheese is a easy Italian recipe that serves 4. 250 calories per serving. Recipe by Tasting History with Max Miller on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $6.10 total, $1.53 per serving
Ingredients
- 200 g Fresh Goat Cheese (mild, crumbly, at room temperature)
- 1 Egg Yolk (large egg, room temperature)
- 30 g Semolina (fine semolina, to bind the dough)
- 4 L Water (for boiling the dumplings)
- 20 g Parmesan Cheese (freshly grated, for garnish)
- 1 tsp Salt (to season the boiling water)
Instructions
Combine Cheese, Egg Yolk, and Semolina
Crumble the fresh goat cheese into a mixing bowl, add the egg yolk and semolina, then mix with a wooden spoon until a cohesive, slightly sticky dough forms.
Time: PT5M
Shape the Dumplings
Roll the dough into a log about 2 cm in diameter, then cut the log into 2‑cm pieces using a knife on a cutting board.
Time: PT5M
Boil the Dumplings
Bring 4 L of water to a rolling boil, add 1 tsp salt, then gently drop the dumplings in. Boil for 8‑10 minutes, or until they float to the surface and feel firm to the bite.
Time: PT10M
Temperature: boiling
Drain and Garnish
Using a slotted spoon, lift the dumplings out of the water, let excess water drip off, then transfer to a serving plate and sprinkle with freshly grated Parmesan.
Time: PT2M
Enjoy
Serve the medieval cheese dumplings as a side dish or light main; they pair well with a simple salad or roasted vegetables.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 10 g
- Fat
- 18 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Containing (semolina)
Allergens: Dairy, Egg
Ingredient Substitutions
- Instead of Fresh Goat Cheese: Feta cheese, Ricotta cheese
- Instead of Egg Yolk: Egg yolk replacer, Aquafaba (for binding, less firm)
- Instead of Semolina: Fine wheat flour, Polenta (coarser texture)
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Salt: Sea salt
Equipment Needed
- Mixing Bowl
- Wooden Spoon or Spatula
- Knife
- Cutting Board
- Large Pot
- Slotted Spoon
- Microplane Grater (optional)
Critical Steps — Do Not Skip
- Mixing the cheese, egg yolk, and semolina until a cohesive dough forms.
- Boiling the dumplings just until they float (8‑10 minutes) to avoid a rubbery texture.
Chef Tips from the Video
- Use the freshest possible goat cheese for a delicate texture.
- Grate Parmesan just before serving to keep its aroma bright.
- A pinch of freshly ground black pepper adds a subtle kick without overwhelming the cheese.
Troubleshooting
Dough is too crumbly and falls apart.
Add a little more semolina (1‑2 g at a time) until the mixture holds together.
Dumplings dissolve in the water.
Make sure the dough is well‑combined and firm before cutting; also, bring the water to a full boil before adding the dumplings.
Cheese flavor is bland.
Use a higher‑quality fresh goat cheese or add a pinch of nutmeg to the dough for extra depth.
Storage
Refrigerator: Store cooked dumplings in an airtight container for up to 2 days; reheat gently in simmering water.
Freezer: Not recommended; texture degrades after freezing.
Room temperature: Can sit at room temperature for up to 1 hour after cooking.
Make-Ahead Tips
- Shape the dumplings and place them on a parchment‑lined tray; cover and refrigerate up to 24 hours before boiling.
- If making ahead, keep the boiled dumplings in a single layer in the fridge and reheat gently in hot water.
Frequently Asked Questions
What is the cultural significance and history of medieval goat cheese dumplings (yoki) in Italian cuisine?
These dumplings date back to the 14th‑century Italian Middle Ages when potatoes were unknown in Europe. They were a cheese‑only preparation, reflecting the medieval reliance on dairy and grains, and later evolved with added ingredients like truffles and even cake during the Renaissance.
How were medieval cheese dumplings traditionally served in medieval Italy?
They were typically boiled in salted water and served hot, often sprinkled with grated hard cheese such as Parmesan. They could be eaten as a modest main course or a hearty side for laborers and travelers.
What regional variations of cheese dumplings exist within Italian medieval cuisine?
In northern Italy, recipes sometimes added wheat flour instead of semolina, while southern versions favored softer fresh cheeses like ricotta. Some regions incorporated herbs, nuts, or even sweet elements like marzipan for festive occasions.
During which celebrations were medieval cheese dumplings (yoki) traditionally prepared in Italy?
They were often made for fasting days when meat was prohibited, as well as for harvest festivals and religious feasts where a simple, protein‑rich dish was needed for large gatherings.
What authentic traditional ingredients are used in medieval cheese dumplings compared to modern variations?
The authentic recipe calls for fresh goat cheese, an egg yolk, and semolina as a binder. Modern versions may substitute potatoes, other cheeses, or add flavorings like spinach or truffles, which were not part of the original medieval formula.
What other medieval Italian dishes pair well with cheese dumplings (yoki)?
They pair nicely with simple vegetable stews, roasted root vegetables, or a rustic lentil soup, providing a balanced meal of protein, carbs, and vegetables typical of medieval fare.
How has the medieval cheese dumpling evolved over time in Italian cuisine?
Originally a plain cheese‑egg‑semolina dumpling, the recipe later incorporated ingredients like marzipan, truffles, and eventually potatoes in the 18th‑century. By the 19th century, the modern potato‑based version emerged, while the original cheese‑only form remained a niche historical dish.
What are the most common mistakes to avoid when making medieval goat cheese dumplings?
Common errors include under‑mixing the dough, which leads to crumbly dumplings, and over‑boiling, which makes them rubbery. Also, adding too much water to the dough will cause them to fall apart in the pot.
Why does this medieval cheese dumpling recipe use semolina instead of flour?
Semolina provides a slightly coarser texture that helps bind the cheese and egg without making the dumplings too soft. It was a common medieval grain and gives the dumplings a distinctive bite compared to flour‑based doughs.
Can I make medieval goat cheese dumplings ahead of time and how should I store them?
Yes, you can shape the dumplings and refrigerate them in a single layer for up to 24 hours before boiling. Store cooked dumplings in an airtight container in the fridge and reheat gently in simmering water before serving.
What does the YouTube channel Tasting History with Max Miller specialize in?
The YouTube channel Tasting History with Max Miller specializes in recreating historic recipes from around the world, exploring the cultural context and evolution of dishes while providing modern, kitchen‑friendly adaptations.
Last updated: September 6, 2026
