Roman Gnocchi / Gnocchi alla Romana Recipe

Roman gnocchi, gnocchi alla romano, are Italian consolation meals made with semolina, egg, butter, milk and cheese. The semolina gnocchi are then reduce into rounds and baked till mushy and tender with a crisp golden prime!

Roman model baked semolina gnocchi are completely different from a conventional potato gnocchi as they aren’t made with potatoes. Gnocchi alla Romana means ‘gnocchi in the Roman manner’ and is a basic dish that pre-dates the arrival of potatoes in Europe.

Classic Roman gnocchi is consolation meals at its best and its easy components embrace semolina flour, egg, butter and Parmesan cheese. The semolina gnocchi is chilled, reduce into rounds, brushed with butter then baked and topped with extra cheese!

Why I Love This Recipe

• Gnocchi alla Romana is basic Italian consolation meals! If you’re keen on baked macaroni and cheese, you’ll love this baked gnocchi produced from semolina.
• Semolina gnocchi are simple to make and the method is much like making polenta. Most of the time is palms off whereas the dough chills!

Ingredients Needed

• Semolina flour: This kind of flour is a excessive protein wheat flour produced from a rough grind of durum wheat. It’s historically utilized in making pasta and will be present in most grocery shops.
• Milk: Whole milk is greatest for wealthy style.
• Butter: High high quality European butter will present the perfect style however use what you’ve got available.
• Egg yolk: This not solely provides richness to the Roman gnocchi however helps bind the rounds collectively.
• Cheeses: Both freshly grated Parmigiano and Pecorino Romano add taste to the semolina gnocchi.
• Seasonings: Salt, pepper and a pinch of nutmeg.

How to Make Roman Gnocchi

In a big pot add the milk, salt, pepper, nutmeg and butter, warmth on medium warmth till the milk boils. Using a picket spoon, add the semolina somewhat at a time, stirring always till it’s a really thick combination.

Remove from warmth and add cheese then egg yolk, stir rapidly till mixed.

Move the semolina combination to a bit of parchment paper, type right into a log and roll up with the parchment paper. Chill the dough. Brush the underside of the baking pan with melted butter.

Remove the Roman semolina gnocchi from the fridge and reduce into spherical slices. Place slices within the greased baking pan overlapping them barely.

Brush with remaining butter then sprinkle with the pecorino Romano and black pepper. Bake within the oven till golden brown. Serve instantly garnished with loads of additional Parmigiano-Reggiano or pecorino.

Serving Roman Gnocchi

Typically Roman-style gnocchi are served for “primo” or first course. This is the dinner course served after an appetizer and earlier than the primary dish. Serve them on their very own or drizzled with tomato sauce.

To serve them as the primary dish, add a facet dish like an arugula salad or vegetable. You may also serve them together with braised meat or stew.

Storage

• Store: Store leftover cooked semolina gnocchi in an hermetic container within the fridge for a number of days. Reheat within the oven on low warmth till warmed by. They might be extra dense however nonetheless scrumptious!
• Freeze: Make additional to freeze! Assemble the dish as much as baking, brush with butter and add cheese. Cover properly with foil and freeze for as much as 2-3 months. Bake from frozen including a couple of minutes to the baking time.

More Gnocchi Recipes

Crispy on the skin, mushy and creamy inside, Roman model gnocchi is pure Italian consolation at its greatest. Serve it straight from the oven with a sprinkle of Parmigiano — and don’t be stunned if everybody asks for seconds. Buon Appetito!

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