I'm having a problem trying to view the full video. It just keeps bringing me back to the summary page of this recipe. I can view the preview video though. I'm a lifetime member too so I shouldn't have any problems viewing anything.

You cannot view the video as there is no video for this recipe. This recipe, as well as many others, is just a text recipe. Cheers!

lol that makes sense. i feel silly now

I made this tonight. It was EXCELLENT and so easy too. I made it with the basic tomato sauce and it was sooooo good. Thank you so much for this one. One question..there is 1 to 2 tbsp unsalted butter, room temp that I didn't see what to do with in the instructions. Where was this supposed to go?

The butter is used to grease the baking dish (first sentence of Step 1). Glad you liked the dish. Cheers!

Thanks Kimberly! Another question for you; to reduce the total prep time I was considering freezing instead of refrigerating for 2 hrs. Can you let me know if there is any reason I should not do it this way? If it's ok, how long would you suggest freezing instead?

Refrigerating helps the starch to gel and set. It may not take 2 hours but I think it is better than putting the mixture in the freezer. The mixture can be made up to 2 days in advance so you can prep this well ahead of time. If you freeze it, the mixture may be harder to cut and the ice crystals that form will have to thaw out in the oven...making the baking time longer. The rounds might also be a bit soggy. Best to prep ahead of time and skip the freezer. Cheers!

What is the difference between semolina and "cream of wheat"?

Here is a link to semolina on wikipedia that you may find helpful. In short, here is what they say:

"Semolina is coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. The same milling grade is sometimes called farina, or grits if made from maize. It refers to two very different products: semolina for porridge is usually steel-cut soft common wheat whereas "durum semolina" used for pasta or gnocchi is coarsely ground from either durum wheat or other hard wheat, usually the latter because it costs less to grow.

Non-durum semolina porridge or farina has come to be known in the United States by the trade name Cream of Wheat.

They are the same basically just depends on where you are.".

Thank you Dawn. i find this a bit confusing (obviously).

So it seems to me that semolina gnocchi are quite similar to rounds of polenta, except that polenta is corn, rather than wheat.

"Cream of wheat" or "wheatlets" wouldn't work in this recipe because it is not made from hard wheat. I ask because I have these in my pantry and was wondering if I could substitute it for the semolina. I hope I have this right!