Gnocchi alla Romana (Roman-style semolina gnocchi)
Gnocchi alla Romana (Roman-style semolina gnocchi)
by TheLadyEve
2 Comments
TheLadyEve
Gnocchi are often associated with potatoes, but there are several different types out there (maybe next I’ll post Parisian gnocchi)! These gnocchi, made with semolina flour, were made long before potatoes were introduced from the New World.
In a large saucepan over medium heat, gently warm the milk with a generous pinch of salt, grated nutmeg, and bay leaf. Bring to a simmer, then remove and discard the bay leaf.
Step 2
Slowly whisk in the semolina, stirring constantly until the mixture thickens and pulls away from the pan (about 5 minutes).
Step 3
Turn heat to very low, stir in the butter pieces and mix well until combined.
Step 4
Mix in the grated ½ cup Parmigiano until melted through, then remove from heat and stir in the egg yolks one at a time until smooth.
Step 5
Spread the mixture onto a lined quarter sheet pan or tray (about 9 x 13 inches – 23 x 33 cm) to a thickness of ¾ inch – 2 cm. Place another sheet of parchment paper on top. Let it cool then refrigerate.
Step 6
Place the sheet pan upside down and peel off the parchment paper. Use a round cutter or glass (2 inch or 5cm) to cut discs of gnocchi. Layer them in a buttered 14 x 10 inch (35 x 25 cm) casserole or lasagna dish, slightly overlapping.
Step 7
In a saucepan on medium heat, melt the butter and add the sage leaves. Let butter foam until it just starts to turn nut brown.
Step 8
Drizzle gnocchi with browned sage butter and arrange leaves so it looks neat. Sprinkle with the remaining cheese.
Step 9
Bake in a preheated oven at 400°F – 200°C for 20–25 minutes or until golden and bubbling.
Jemikwa
Love the chef’s enthusiasm. “This one’s for me”, “yeah, more butter!”
2 Comments
Gnocchi are often associated with potatoes, but there are several different types out there (maybe next I’ll post Parisian gnocchi)! These gnocchi, made with semolina flour, were made long before potatoes were introduced from the New World.
Source: [Recipe 30](https://recipe30.com/roman-gnocchi.html/)
4¼ cups – 1L whole milk
1½ cups – 250g semolina flour
3 egg yolks
½ cup – 50g Parmigiano Reggiano, finely grated
5 tbsp – 70g butter
Nutmeg, to taste
Salt, to taste
1 small bay leaf (for milk infusion)
Step 1
In a large saucepan over medium heat, gently warm the milk with a generous pinch of salt, grated nutmeg, and bay leaf. Bring to a simmer, then remove and discard the bay leaf.
Step 2
Slowly whisk in the semolina, stirring constantly until the mixture thickens and pulls away from the pan (about 5 minutes).
Step 3
Turn heat to very low, stir in the butter pieces and mix well until combined.
Step 4
Mix in the grated ½ cup Parmigiano until melted through, then remove from heat and stir in the egg yolks one at a time until smooth.
Step 5
Spread the mixture onto a lined quarter sheet pan or tray (about 9 x 13 inches – 23 x 33 cm) to a thickness of ¾ inch – 2 cm. Place another sheet of parchment paper on top. Let it cool then refrigerate.
Step 6
Place the sheet pan upside down and peel off the parchment paper. Use a round cutter or glass (2 inch or 5cm) to cut discs of gnocchi. Layer them in a buttered 14 x 10 inch (35 x 25 cm) casserole or lasagna dish, slightly overlapping.
Step 7
In a saucepan on medium heat, melt the butter and add the sage leaves. Let butter foam until it just starts to turn nut brown.
Step 8
Drizzle gnocchi with browned sage butter and arrange leaves so it looks neat. Sprinkle with the remaining cheese.
Step 9
Bake in a preheated oven at 400°F – 200°C for 20–25 minutes or until golden and bubbling.
Love the chef’s enthusiasm. “This one’s for me”, “yeah, more butter!”