Gnocchi alla Romana
Gnocchi alla Romana is a traditional Italian recipe that’s made with semolina, Parmigiano Reggiano, milk and butter. It’s also called semolina gnocchi, and is quite different from the typical gnocchi recipes.
Ingredients
- 1 cup milk
- 1/4 cup semolina flour
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/4 cup Parmigiano Reggiano grated
- nutmeg
- salt & pepper
- 1 egg yolk
- Parmigiano Reggiano (for thin top layer) grated
- butter (for greasing and top layer gnocchi)
Instructions
- Heat the milk in a saucepan and allow it to come to an almost boil. Reduce the heat and slowly whisk in the semolina. Continue whisking and the mixture will turn thick in a couple of minutes. You may like to use a wooden spoon at this stage. Continue stirring for 15-20 minutes on low heat, you will end up with a very thick mixture.
- Add 3/4 of the cheese, butter, salt, pepper and nutmeg and stir again.
- Take the saucepan from the stove and add the egg yolk and stir again until fully incorporated.
- Moisten a baking sheet with water and spoon the semolina mixture onto the baking sheet. Spread out with an offset spatula into a 1/2-inch thick layer.
- Allow to cool (speed this up by placing the baking sheet in the fridge). This will take about 20 minutes.
- Grease a baking dish with butter. Use a cookie or biscuit cutter (about 2-inch in diameter) and cut the cooled semolina in discs. Dip the cookie cutter in water between cuts, to prevent the semolina mixture to stick to the cookie cutter. Fill the baking dish with semolina discs, each overlapping the previous.
- Sprinkle some grated cheese over the discs as well as little dollops of butter.
- Place baking dish in an oven of 425 degrees F and bake for 15-20 minutes or until a beautiful golden crust is visible.
- If you are not ready to bake as yet, this is the time to cover the dish and keep it in the fridge.
- Serve and ENJOY !
Nutrition
Calories: 277kcalCarbohydrates: 22gProtein: 13gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gSodium: 878mgFiber: 1gSugar: 6g