[Sca-cooks] gnoochi italian feast

[ranvaig at columbus.rr.com]

>Good morning Cooks!
>
>     Need some experience /knowledge about gnoochi.  {correct pronunciation
>for instance:  no chee / no kee / nu chi?}  I made some from cooking a paste
>of semolina flour, water & milk, after it was cooked, adding egg, butter and
>parmasean.  Allowed that to set on a wet countertop, cut it into squares,
>shingled squares into a baking dish, brushed with butter, garlic basil,  and
>more parmasean.  Baked that for about 15 20 minutes, and found it all gooped
>together again. {what the????}   Maybe I need to find a recipe that has the
>shape {little  1/2 teaspoon dumplings} I usually asociate with gnoochi.
>Ideas, suggestions? Could I possible leave the square cutting step out?
>I'm putting together an Italian Menu for the Shire's Twelfth Night.
>

I went looking for semolina gnocchi recipes, and they seem to call
for COARSE semolina, not flour.  Perhaps that makes a difference.
http://www.deliaonline.com/recipes/r_0000001417.asp

Ranvaig