Gnocchi Alla Romana
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Additional Time
5 mins
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Total Time
25 mins
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Servings
4 people
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Calories
628 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Gnocchi Alla Romana
Description
Gnocchi Alla Romana features semolina cooked in milk with salt until it thickens into a creamy, stiff dough. After cooling slightly, the mixture is combined with melted butter, beaten eggs, and Parmigiano Reggiano cheese to add richness and depth. The dough is then rolled out and cut into rounds, which are layered in a buttered ovenproof dish. Brushed with butter and sprinkled with cheese, the gnocchi rounds bake until they develop a golden, slightly crisp surface while remaining tender inside.
The baking method melds the flavors and finishes the dish with a comforting texture—crispy edges surround a soft center. The subtle nutty taste of Parmigiano Reggiano enhances the semolina base, and the butter contributes moisture and flavor.
This gnocchi can serve as a satisfying first course or a side paired with light salads or vegetable dishes. Its sturdy yet delicate texture makes it a versatile component of a meal.
Ingredients
- 4 cups milk whole
- 2 teaspoon salt
- 1.5 cups semolina flour
- 5 tablespoons butter melted plus extra for greasing
- 1 cup Parmigiano Reggiano cheese
- 2 egg lightly beaten, large
Instructions
- Preheat the oven to 400F. Grease an ovenproof dish with butter.
- Pour the milk into a pan, add the salt, and bring to a boil. As soon as the milk simmer, add the semolina flour while whisking constantly with a long wooden spoon to prevent lumps from forming.
- When all the flour has been incorporated, keep cooking and stirring with the wooden spoon reaching to the bottom of the pan. About 10 minutes. The semolina is cooked when it sticks heavily to the spoon and comes away clean from the sides of the pan.
- Let cool slightly, then stir in half of the butter, half of the Parmigiano, and both eggs. Mix until all is well incorporated.
- Pour the semolina over parchment paper and spread the mixture out to ½ inch thick with a damp knife or wet spatula.
- Stamp out the 2-inch round with a cookie cutter and place a layer of those rounds in the prepared ovenproof dish, slightly overlapping one another.
- Brush the rounds with the remaining butter and sprinkle with the remaining ½ cup Parmigiano.(This dish can be prepared up to this point a few days ahead, covered, and refrigerated)
- Bake in the middle rack of the oven until the gnocchi has a golden color. 10-15 minutes. Let stand 5 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Calories | 628kcal | 31% |
| Carbohydrates | 58g | 19% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 166mg | 55% |
| Sodium | 1800mg | 75% |
| Potassium | 541mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1147IU | 23% |
| Calcium | 624mg | 62% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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