Total Time: 45 minutes (without the cooling)
Gnocchi alla romana as from the name is a dish from Roman origin made from semolina cooked in milk combined with cheese butter and yolk of eggs. They are baked to a golden crust.
Ingredients for 4 people:
- 3 cups milk
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- 1/3 teaspoon nutmeg
- 1 cup semolina
- 3/4 cup parmesan grated
- 3 egg yolks
* Cookie sheet with 3/4-inch sides greased with 1 tablespoon butter
* Baking dish greased using 1 tablespoon butter
Put milk and 4 tablespoons butter in a 4-quart sauce pan at medium-low heat. When milk hot, pour in semolina slowly in a thin stream (“a pioggia” – “like rain”).
As you pour the semolina, use a whisk and stir constantly and vigorously to avoid lumps. Lower heat. After a minute or so, as mixture thickens, switch to a wooden spoon and keep stirring to desired thickness. Mind to keep milk hot without reaching boiling point.
Remove from heat. Beat lightly yolks of eggs. Combine them and 1/4 cup of parmesan with the semolina.
Pour the semolina mixture into cookie sheet and spread to a thickness of 1/2 an inch using a spatula, a wet blade of a knife or even helping with the palm of your wet hands by pressing down.
Let cool. Then use a cookie cutter, a small glass or cup and cut semolina into disks about 2 inches wide.
Arrange disks in buttered baking dish overlapping them slightly leaning first one against the side of baking dish. Sprinkle disks with remaining parmesan.
Bake at 400F for 20-25 minutes or until gnocchi form a deep golden color crust.
Note: you could allow cooling the semolina in the refrigerator for 1 hour or more. That will also help compacting the mixture better.
you could pour a little oil in a small dish or saucer and dip whatever you are using to cut disks to avoid sticking.
You could use the left over from the cuts and reshape them to assemble another dish. They may not look pretty, but they are still tasty gnocchi alla romana.
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