Semolina Gnocchi ~ Gnocchi alla Romana
User Reviews
5
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
45 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
Report
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.
Share:
Ingredients
- 1 quart (4 cups) milk whole
- 2 to 3 teaspoons salt
- 7 ounces (just over 1 cup) semolina flour
- 1 cup Parmesan Cheese finely grated
- 2 large egg lightly beaten
- 1 tablespoon butter
- 1/2 cup bread crumbs
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
(30%)
Trans Fat
1g
(50%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
