Semolina Gnocchi ~ Gnocchi alla Romana

Name: Semolina Gnocchi ~ Gnocchi alla Romana
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 entrees, 8 starters
Ingredients: 1 quart (4 cups) whole milk; 2 to 3 teaspoons salt; 7 ounces (just over 1 cup) semolina flour; 1 cup finely grated Parmesan cheese; 2 large eggs; 1 tablespoon butter; 1/2 cup bread crumbs

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
4 entrees, 8 starters
Calories
545 kcal
Course
Main Course
Cuisine
Italian

Semolina Gnocchi ~ Gnocchi alla Romana

Iris Warren

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In keeping with the dish’s Roman roots, this semolina gnocchi is made from coarsely ground semolina flour, hot milk, and eggs. A side of marinara sauce makes a perfect dip for these crisp, puffy, cheesy bites.

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Ingredients

Servings

1 quart (4 cups) whole milk
2 to 3 teaspoons salt
7 ounces (just over 1 cup) semolina flour
1 cup finely grated Parmesan cheese
2 large eggs lightly beaten
1 tablespoon butter
1/2 cup bread crumbs

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Instructions

To make the semolina gnocchi, heat the milk and salt in a medium saucepan set over medium heat. When the milk starts to simmer, slowly sprinkle the semolina flour over the surface, whisking constantly to make sure that lumps do not form. Once all the semolina has been added, reduce the heat to medium-low.
Continue to whisk for 7 to 10 more minutes, until the gnocchi-to-be mixture becomes thick and velvety. The mixture may thicken considerably after just a few minutes, but try to continue to cook it for the full 7 to 10 minutes.
Remove the pan from the heat and stir in 1/2 cup of the Parmesan, the eggs, and the butter. Turn the mixture onto a rimmed baking sheet, spreading it evenly into a 1/2 inch thickness. Set aside in the fridge, if there's room, or set aside at room temperature until cool and firm, about an hour.
Preheat the oven to 400° F (200°C). Using a cookie cutter or the mouth of a glass that's about 2 inches wide, cut the cooled semolina into gnocchi. Dip the cutter or glass into water between each press to prevent the dough from sticking. Place the cut gnocchi on a parchment-paper-lined baking sheet, making sure to leave at least 1/2 inch between them so that their edges can caramelize.
Sprinkle the remaining 1/2 cup Parmesan and the bread crumbs on top of the semolina gnocchi. If you don't want them thickly coated, don't use all of the cheese and crumbs. Bake until the semolina gnocchi are golden brown, slightly puffed, and crisp around the edges, 30 to 40 minutes. Serve hot.

Nutrition Information

Show Details

Serving 1entrée serving Calories 545kcal (27%) Carbohydrates 58g (19%) Protein 28g (56%) Fat 21g (32%) Saturated Fat 12g (60%) Monounsaturated Fat 6g Trans Fat 1g Cholesterol 146mg (49%) Sodium 1782mg (74%) Fiber 3g (12%) Sugar 13g (26%)

Nutrition Facts

Serving: 4entrees, 8 starters

Amount Per Serving

Calories 545 kcal

% Daily Value*

Serving	1entrée serving
Calories	545kcal	27%
Carbohydrates	58g	19%
Protein	28g	56%
Fat	21g	32%
Saturated Fat	12g	60%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	146mg	49%
Sodium	1782mg	74%
Fiber	3g	12%
Sugar	13g	26%