Gnocchi alla Romana

Name: Gnocchi alla Romana
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 4 serving
Ingredients: 34 fl oz milk; 9 oz semolina; 3 ½ oz butter; 2 egg yolks; 2 ½ oz parmigiano reggiano; 2 oz pecorino romano; salt; nutmeg

User Reviews

5.0

225 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Chilling time
30 mins
Total Time
1 hr 20 mins
Servings
4
Calories
555 kcal
Course
Main Course, Appetizer
Cuisine
Mediterranean, Italian

Gnocchi alla Romana

Daisy Meyer

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These easy to make baked semolina gnocchi from Rome are rich but light and a real melt in your mouth treat! Kids love them and they're perfect for entertaining too!

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Ingredients

Servings

34 fl oz milk
9 oz semolina
3 ½ oz butter
2 egg yolks
2 ½ oz parmigiano reggiano or vegetarian parmesan
2 oz pecorino romano or vegetarian cheese.
salt a pinch
nutmeg grated, a pinch

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Instructions

Begin by pouring the milk into a saucepan, adding half the butter (cut into pieces), a pinch of grated nutmeg, and salt.
Bring the milk mixture to a simmer. Once the butter has melted, gradually add the semolina while whisking to prevent lumps from forming. Note: Once you add the semolina the mixture will thicken quickly.
As the mixture thickens, lower the heat and switch to a wooden spoon and stir vigorously to prevent lumps forming.
Keep cooking the semolina until the mixture becomes quite stiff and elastic and begins to pull cleanly away from the sides of the pan (stirring all the time, of course)
Remove the pan from the heat and mix in the egg yolk. Once well combined mix in the Parmigiano Reggiano cheese.
Spread the hot dough out in an even 1 cm thick layer on a buttered or oiled baking sheet or large rectangular Pyrex dish. Tip: Wetting your hands or a spatula can make this easier.
Allow the dough to cool at room temperature or in the refrigerator for about 30 to 40 minutes.
Use a round 5-6cm cutter (or a glass or cookie cutter) to cut out circles of the semolina dough. Tip: Slightly wet the tool with some water to prevent the dough from sticking.
Arrange the dough circles in slightly overlapping lines in a buttered or oiled baking or gratin dish.
Melt the remaining butter in a saucepan. Let it cool slightly, then pour it over the dough circles. Then sprinkle over a generous amount of the grated Pecorino Romano cheese (or more Parmigiano Reggiano).
Bake in a preheated oven at 390°F (200°C) or under the grill until the gnocchi are nicely browned.
Let the gnocchi rest for a few minutes, then serve in the baking dish.

Notes

Some Italians shape the hot dough into a roll and roll it up in baking paper. When the dough is cooled they cut the roll into 1cm slices. This method produces no scraps but I think is harder to do!
You can save the scraps of dough and deep fry them for a snack or to make a mini version of this dish. The scraps aren't uniform like the circles, but they can be rolled into croquettes and taste just as good as the gnocchi.
Neither Italian Parmigiano Reggiano or Pecorino Romano are vegetarian. Replace with vegetarian cheese if required.

Nutrition Information

Show Details

Calories 555kcal (28%) Carbohydrates 47g (16%) Protein 20g (40%) Fat 32g (49%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 177mg (59%) Sodium 616mg (26%) Potassium 160mg (5%) Fiber 2g (8%) Sugar 0.3g (1%) Vitamin A 953IU (19%) Calcium 384mg (38%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 555 kcal

% Daily Value*

Calories	555kcal	28%
Carbohydrates	47g	16%
Protein	20g	40%
Fat	32g	49%
Saturated Fat	19g	95%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	177mg	59%
Sodium	616mg	26%
Potassium	160mg	3%
Fiber	2g	8%
Sugar	0.3g	1%
Vitamin A	953IU	19%
Calcium	384mg	38%
Iron	3mg	17%