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Cream the Butter: Beat the softened butter until creamy.
Combine: Add the egg, a pinch of salt, nutmeg, and (optional) parsley to the butter. Mix well.
Add Semolina: Gradually stir in the semolina.
Rest: Cover the mixture and let it rest in the refrigerator for 20-30 minutes. This allows the semolina to absorb moisture and swell, ensuring the dumplings do not break apart.
Shape: Dip two teaspoons into hot water (to prevent sticking) and use them to form small, oblong, or egg-shaped dumplings (quenelles).
Poach: Gently drop the dumplings into simmering, lightly salted water or broth. Do not boil rapidly, or the dumplings may break.
Cook: Cover and simmer on low heat for about 10-15 minutes, or until they have doubled in size.
Serve: Remove with a slotted spoon and serve in hot soup.