Traditional gnocchi alla Romana recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
612 kcal
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Course
Main Course
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Cuisine
Italian
Traditional gnocchi alla Romana recipe
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These semolina gnocchi alla Romana with grated cheese are not only delicious, they are easy and inexpensive to make and very filling.
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Ingredients
- 1 liter whole milk
- 250 grams semolina
- 100 grams butter
- 2 egg yolks
- 3 tablespoons of grated Parmigiano Reggiano cheese
- 2 tablespoons grated pecorino cheese
- nutmeg as desired
- salt
- fresh sage leaves optional, for seasoning
Instructions
- Begin by first heating the milk in a large saucepan with 50 g butter, a dash of salt and a pinch of nutmeg (optional).
- When the milk is lightly boiling, slowly add the semolina in a steady stream while stirring vigorously with a large, sturdy whisk until it has reached the consistency of polenta.
- Now incorporate the lightly beaten egg yolks and 3 tablespoons of grated Parmesan cheese, whisking constantly. Mix well and turn off the heat.
- Pour the dough in a line onto a flat surface covered with parchment paper to prevent sticking. You can use a rubber spatula or wooden spoon to get out any remaining dough.
- Roll the dough into a long sausage shape with a diameter of 5 cm, the dough should be malleable and easy to shape. Wrap the long sausage form up in the parchment paper and let it cool for 30 minutes at room temperature or 15 minutes in the refrigerator.
- Preheat oven to 180° C.
- Once the semolina dough has chilled, carefully slice it with a damp knife into 1-cm thick disks. If they become deformed, you can gently shape them back into a disk shape.
- Now butter your oven-safe baking dish with butter and lay out your gnocchi slightly overlapping each other so that all the rounds have most of their surface showing.
- Melt the remaining butter in the microwave and drizzle it over the gnocchi or you can cut up the remaining butter and place it over the rounds. Then sprinkle with the grated Pecorino. You can add a few sage leaves as well if you like.
- Bake in a static oven for approximately 20 minutes at 180° C, the last 5 minutes you can turn on the top grill function so you get a crispy brown crust.
- Serve hot.
Nutrition Information
Show Details
Calories
612kcal
(31%)
Carbohydrates
58g
(19%)
Protein
20g
(40%)
Fat
33g
(51%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
187mg
(62%)
Sodium
354mg
(15%)
Potassium
524mg
(15%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
1212IU
(24%)
Calcium
416mg
(42%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Calories | 612kcal | 31% |
| Carbohydrates | 58g | 19% |
| Protein | 20g | 40% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 187mg | 62% |
| Sodium | 354mg | 15% |
| Potassium | 524mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 1212IU | 24% |
| Calcium | 416mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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