This is not your ordinary Gnocchi. No potatoes were peeled or used in the process. That saves time! This uses flour, milk, butter, egg yolks and parmesan cheese. That’s it! Really. Super easy and fast to make. A quick, delicious, elegant dinner in no time. Enjoy! 😋
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Here’s the recipe:
https://www.kingarthurbaking.com/recipes/gnocchi-alla-romana-semolina-gnocchi-gratin-recipe
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Hi welcome to Jen’s Daily Dish where I bake things on camera for the very first time so you can bake along with me and learn from my mistakes today we’re making noi alar Romana or a Salina based Noki this traditional Roman dish Noki just by itself Noki means potatoes right it’s
Those little pasta potato dumplings sometimes you could even make them with ricotta cheese this is going to be made with a mixture of semolina flour and Parmesan whatever you want to call it it’s going to be delicious I mean come on this has a lot of Parmesan cheese in
It and butter so let’s give it a try and dig in and let’s bake it together but first we got to get to the song this noie is good this Noy is great we will find out after we finish the bake yeah we’ll find out cuz I’m going
To taste it and let you know what I think let’s do this if you have a 10 by 15 in p fantastic use that cuz that’s what we’re going to put the mixture on to make our cutouts to actually make the Noki so if you don’t I’m using a piece of parchment
Paper that I’ve sketched out 10 by 15 I will use that as my template and of course not using the side with the pencil I will use the other side medium high heat milk water bring to a simp simmer you want the rolling simmer little bubbles on the
Outside Just sh I a full boil it is just about to boil you see it’s about to go like boom okay lower to medium low we’re going to add in the semolina and we’re going to be whisking this constantly you want the semolina to become very plump and thick it should
Take about 2 to 4 minutes we’re looking for it to be very very thick here it’s getting very thick very very thick and almost smells like oatmeal in a awfully good way remove from heat once it’s really thick and add in your 2 tbspoon of butter add in your cup of
Parmesan salt nutmeg any other seasonings you like I’m adding in a little bit of garlic mix until well combined add your egg yolks and beat vigorously do it very quickly so that the eggs do not Cook pour your mixture out on your 10x 15 pan or your sheet that I have here spread it as evenly as Possible cover Loosely and let get to room temperature about 25 to 30 minutes while your Noki are resting preheat your oven to 425 ° get your 9 by 13 pan ready and greased the mixture is ready it should be firm enough because we’re going to
Cut it with a 2 and 1/2 in Cutter use whatever you have so let’s dig in and do this these are your Noki I know it’s not your traditional shape we’re going to line it in the pan in a 5×6 pattern so there’s the first one down and they will overlap
I have gathered the scraps press them together and I’m making an extra six here which will get us that five across scatter some cubed butter over the top of the Noki I know more butter take the rest of your parmesan and sprinkle it on top into the oven for 22 to 28 minutes
Until our a nice golden brown time’s up as look put a nice Golden Brown let’s take it out that looks great that was a full 28 minutes let it cool down only slightly and then we dig in all right here is the noi alar Romana look at
That it is um an interesting consistency I guess Noki itself typically is an interesting consistency but um this seems a lot like like Penta or has that texture to it whereas Noki maybe typically is a little bit smoother with the potato puree but let’s see if that translates to the
Taste because I mean come on butter parmesan and that seol is bound to be incredible so let’s dig in M it is cheesy and creamy me it still sort of has that Penta sort of feel to it but it’s not grainy at all it’s very smooth this is
Delicious this is an easy way of making Noki when you don’t have any potatoes around and you want to use flour instead it’s like a flour water pasta with Parmesan and butter I mean come on this is great if I can make this noie made with semolina flower for the very first time
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