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Gnocchi alla Romana

Gnocchi alla Romana

from the-pasta-project.com
80 min
4 servings
555 kcal per serving

These easy to make baked semolina gnocchi from Rome are rich but light and a real melt in your mouth treat! Kids love them and they're perfect for entertaining too!

Ingredients

  • milk
    34 fl oz
  • semolina
    9 oz
  • butter
    3 ½ oz
  • egg yolks
    2
  • parmigiano reggiano

    or vegetarian parmesan

    2 ½ oz
  • pecorino romano

    or vegetarian cheese.

    2 oz
  • salt

    a pinch

  • nutmeg

    grated, a pinch

Directions

  1. 1

    Begin by pouring the milk into a saucepan, adding half the butter (cut into pieces), a pinch of grated nutmeg, and salt.

  2. 2

    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.

  3. 3

    As the mixture thickens, lower the heat and switch to a wooden spoon and stir vigorously to prevent lumps forming.

  4. 4

    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)

  5. 5

    Remove the pan from the heat and mix in the egg yolk. Once well combined mix in the Parmigiano Reggiano cheese.

  6. 6

    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.

  7. 7

    Allow the dough to cool at room temperature or in the refrigerator for about 30 to 40 minutes.

  8. 8

    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.

  9. 9

    Arrange the dough circles in slightly overlapping lines in a buttered or oiled baking or gratin dish.

  10. 10

    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).

  11. 11

    Bake in a preheated oven at 390°F (200°C) or under the grill until the gnocchi are nicely browned.

  12. 12

    Let the gnocchi rest for a few minutes, then serve in the baking dish.

About this Recipe

Gnocchi alla Romana: A Roman Delight You'll Adore

Discover the magic of Gnocchi alla Romana, a beloved Roman classic that redefines your idea of gnocchi. Unlike their potato-based cousins, these aren't boiled but baked, creating an utterly unique and irresistible dish. Made with semolina, milk, butter, and a generous blend of Parmigiano Reggiano and Pecorino Romano, these Roman gnocchi are the epitome of comfort food – rich, yes, but incredibly light and airy, literally melting in your mouth with every bite.

This recipe for Semolina gnocchi is surprisingly simple to master, making it a fantastic choice for home cooks looking to impress. Imagine golden-brown, cheesy discs emerging from your oven, ready to be devoured. They're a real crowd-pleaser, charming even the pickiest eaters, making them perfect for family dinners or elegant enough to serve as an appetizer for your next dinner party.

Tips for Perfect Roman Gnocchi

  • Smooth Semolina: Ensure your semolina mixture is lump-free before spreading to get that signature smooth texture.
  • Crispy Edges: Don't skimp on the final bake! The golden-brown crust is crucial for texture and flavor.
  • Cheese Power: The combination of salty Pecorino Romano and nutty Parmigiano Reggiano is key. Don't be afraid to add an extra sprinkle before baking for maximum cheesy goodness.

Creative Variations & Serving Ideas

While classic Gnocchi alla Romana is divine on its own, feel free to experiment!

  • Herb Infusion: Stir in chopped fresh sage or rosemary into the semolina mixture for an aromatic twist.
  • Tomato Touch: Serve alongside a simple fresh tomato sauce for a burst of color and tang, though traditionally they shine without it.
  • Rich Mains: They make an excellent side dish to roasted meats like chicken or pork, soaking up all those delicious pan juices. Or, let them be the star as a light main course paired with a fresh green salad.

This delightful Roman specialty is more than just a dish; it's an experience. Dive into the comforting world of baked semolina gnocchi and bring a taste of Italy into your kitchen.

Frequently Asked Questions