Gnocchi alla Romana
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Chilling time
30 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
555 kcal
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Course
Main Course, Appetizer
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Cuisine
Mediterranean, Italian
Gnocchi alla Romana
Description
Gnocchi alla Romana is made from semolina cooked in milk with butter, seasoned with nutmeg and salt. As the semolina thickens, egg yolks and grated cheeses are added to enrich the dough that is then spread into a flat layer to cool and set. After cooling, the dough is typically cut into rounds and baked with more butter and cheese until golden and bubbling. This method creates a balance of creamy, cheesy texture and a delicate baked crust.
The flavor combines the richness of butter, saltiness from Parmigiano Reggiano and Pecorino Romano cheeses, and a subtle warmth from nutmeg. The dough’s firmness from the semolina offers a contrast to the melty cheese topping. This dish works well as part of a multi-course Italian meal or as a comforting side dish.
Some cooks shape the hot dough into a roll wrapped in baking paper, then slice after cooling to minimize scraps. Leftovers or dough scraps can be fried into bite-sized croquettes, adding versatility. Vegetarian cheese substitutes can be used if preferred. The dish requires attention to stirring while cooking the semolina to avoid lumps and to achieve the right dough consistency.
Ingredients
- 34 fl oz milk
- 9 oz semolina
- 3 ½ oz butter
- 2 egg yolk
- 2 ½ oz parmigiano reggiano or vegetarian parmesan
- 2 oz pecorino romano or vegetarian cheese.
- salt a pinch
- nutmeg grated, a pinch
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
- An alternative shaping method involves rolling the hot dough in baking paper and slicing after it cools to minimize scraps.
- Scraps of dough can be saved and deep-fried as croquettes for a tasty snack or side dish.
- Traditional Parmigiano Reggiano and Pecorino Romano cheeses are not vegetarian; use vegetarian alternatives if needed.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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