Gnocchi alla Romana
Gnocchi alla Romana is a classic Italian dish that hails from the region of Lazio, particularly Rome. Unlike the more common potato-based gnocchi, this delectable variation features semolina flour cooked in milk and combined with butter, eggs, and Parmesan cheese. The resulting mixture is then spread out, cut into individual rounds, and baked until golden and slightly crispy on the edges. The final creation is a heavenly medley of creamy and tender textures, with a delightful nutty flavor from the Parmesan. Often served as a primo (first course) with a drizzle of tomato sauce or a sprinkle of additional cheese, Gnocchi alla Romana delights the palate with its simple yet rich taste, making it a cherished comfort food in Italian cuisine.
Prep Time: 15 Minutes
Cooking Time: 35 Minutes
Portions: 6
Ingredients for about 40 pieces:
Semolina - 250 g
Whole milk - 1 l
Egg yolks - 2
Parmesan cheese DOP to grate - 100 g
Fine salt - a good pinch
Nutmeg - to taste
Butter - 30 g
Ingredients for the topping:
Butter - 70 g
Pecorino Romano cheese - 40 g
Preparation:
To prepare gnocchi alla romana start by placing the milk in a saucepan on the stove along with 30g of butter, then add the salt and a pinch of nutmeg. As soon as it starts to boil pour in the semolina, stirring vigorously with a whisk to prevent lumps from forming.
Cook the mixture over low heat for a few minutes, until it has thickened. When the mixture starts to pull away at the bottom, remove the pan from the heat and add the egg yolks, and stir with a wooden spoon.
Next add the Parmesan in several batches and stir as you go until it is all incorporated. At this point pour half of the mixture while still hot onto a sheet of baking paper.
Form it into a cylindrical shape with your hands. To avoid getting burned you can run your hands under cold water. Once you have an even cylinder, wrap it in baking paper. Repeat for the second half of the dough kept aside and place the 2 rolls back in the fridge for at least an hour.
Now you can start pre-heating your oven to 200°C
Once cooled you will get a firm dough and using a knife you will be able to get perfect disks, about 1 cm thick. To make cutting easier we recommend moistening the blade with water. Once you have obtained about 40 pieces arrange them on a previously buttered baking sheet and sprinkle them with melted butter (about 70 g).
Sprinkle the surface with Pecorino Romano and bake in a preheated oven at 200°C for 20-25 minutes (if using a fan oven 180° for 15 minutes). After that operate the grill function and let them gratinate for 4-5 minutes. Once ready serve your gnocchi alla romana piping hot!