gnocchi alla romana

Gnocchi alla Romana, also known as Semolina Gnocchi, is an ideal dish when you need Italian comfort food. When hearing the word “gnocchi”, most of us will automatically think of the small pillows of potato dough. However, there are many types of gnocchi and I love them all. Gnocchi alla Romana, meaning “gnocchi in the Roman manner”, is an easy dish to make. They are crispy and golden on the outside and tender on the inside. So good!

Gnocchi Alla Romana (Semolina Gnocchi)

tbsp extra virgin olive oil

(750 ml) milk (See Note 1)

tsp coarse salt (See Note 2)

tsp nutmeg

(110 g) semolina flour

(60 g) butter - melted

(45 g) grated Parmesan cheese (See Note 3)

Brush a 26cm x 32cm (10 ¼ inch x 12 ½ inch) sheet pan or Swiss roll pan with olive oil. – see Note 4Prepare a large ceramic or enamelled cast-iron casserole dish or two smaller dishes in which to bake the gnocchi. – see Note 5Preheat your oven to 200 Degrees C (400 F).

In a medium saucepan, over medium-low heat, bring milk, salt and nutmeg to a boil.

Reduce the heat and very gradually add the semolina in a thin, steady stream. Whisk constantly to avoid the semolina forming lumps. - see Note 6As the mixture becomes too thick to use the whisk, switch to a wooden spoon. 

Continue cooking, uncovered, stirring frequently, for about 10 minutes until the mixture becomes very thick and begins to pull away from the sides of the pan. Remove from the heat.

Meanwhile, combine the beaten egg and 1 cup (85 gm) of the Parmesan cheese.Add to the semolina mixture and stir well.

Spread the mixture onto the prepared Swiss roll pan or baking tray. Use a wet spatula or dampened fingertips to smooth the dough until it is 5mm (1/4”) thick. Refrigerate about 30-60 minutes, or until the semolina is firm.

Cut circles using a 5cm (2”) cookie cutter. See Note 7.Arrange the dough in your baking dish (oil side down), overlapping, in oven-proof dish/dishes.

If cutting in circles, you will have some leftover dough. Push it together with your fingertips as best you can and continue cutting circles. Do this until all the dough is finished. 

Pour the melted butter over the dough circles.Sprinkle with the remaining Parmesan cheese.

Bake in the preheated oven for 15-20 minutes or until the top is crisp and golden.

https://content.jwplatform.com/videos/PkWADBt1.mp4

These easy to make semolina gnocchi from Rome are rich but light and a real melt in your mouth treat! Kids love them and they&#039;re perfect for entertaining too!

Gnocchi alla Romana

34 fl oz milk

oz semolina

½ oz butter

½ oz Parmigiano Reggiano

oz Pecorino Romano

salt (a pinch)

nutmeg (grated, a pinch)

Begin by pouring the milk into a saucepan, adding half the butter (cut into pieces), a pinch of grated nutmeg, and salt.

Bring the milk mixture to a simmer. Once the butter has melted, gradually add the semolina while whisking to prevent lumps from forming. Note: Once you add the semolina the mixture will thicken quickly.

As the mixture thickens, lower the heat and switch to a wooden spoon and stir vigorously to prevent lumps forming.

Keep cooking the semolina until the mixture becomes quite stiff and elastic and begins to pull cleanly away from the sides of the pan (stirring all the time, of course)

Remove the pan from the heat and mix in the egg yolk. Once well combined mix in the Parmigiano Reggiano cheese.

Spread the hot dough out in an even 1 cm thick layer on a buttered or oiled baking sheet or large rectangular Pyrex dish. Tip: Wetting your hands or a spatula can make this easier.

Allow the dough to cool at room temperature or in the refrigerator for about 30 to 40 minutes.

Use a round 5-6cm cutter (or a glass or cookie cutter) to cut out circles of the semolina dough. Tip: Slightly wet the tool with some water to prevent the dough from sticking.

Arrange the dough circles in slightly overlapping lines in a buttered or oiled baking or gratin dish.

Melt the remaining butter in a saucepan. Let it cool slightly, then pour it over the dough circles. Then sprinkle over a generous amount of the grated Pecorino Romano cheese (or more Parmigiano Reggiano).

Bake in a preheated oven at 390°F (200°C) or under the grill until the gnocchi are nicely browned.

Let the gnocchi rest for a few minutes, then serve in the baking dish.

Gnocchi Alla Romana made with semolina flour, parmesan cheese, milk, and butter. A delicious, cheesy, and traditional Italian side dish that is prepared on the stovetop and finished in the oven. Don&#39;t let the long preparation time in this recipe scare you away - it includes a 45-minute cooling time. Serve with warm homemade tomato sauce, roasted vegetables, or as a side dish with traditional proteins. 

(4 cups) whole or 2% milk

(175 g) semolina flour (not the fast-cooking variety)

kosher salt (plus

(3½ oz) Parmigiano-Reggiano cheese

nutmeg

black pepper (to taste)

Heat the milk in a large saucepan over medium-high heat until tiny bubbles start to form around the edges of the pan and the liquid is just short of boiling.

Reduce the heat to low and slowly add the semolina flour in a thin steady stream with one hand as you stir the mixture steadily with a large stiff whisk. Cook the mixture for roughly 15 to 20 minutes total, or until it becomes very thick and begins to pull away from the sides of the pan. It will be very loose for the first few minutes and will thicken to the consistency of a loose pudding within about 5 minutes. Once the mixture is thick enough that it becomes difficult to continue whisking, switch to a wooden spoon. Continue stirring with a wooden spoon, scraping the sides of the pan as well, until the mixture begins to form a loose-ish mass and begins to pull away from the sides (approximately 15 to 20 minutes of total cook time ). Remove from the heat. Allow the mixture to cool for a minute or two.

Stir in ⅔ of the grated parmesan cheeses, 2 tablespoons (30 g) unsalted butter,  freshly grated nutmeg, and kosher salt. Season to taste, adding more salt and freshly ground black pepper as needed. Once the mixture has cooled just slightly, add the egg yolks and mix rapidly with a wooden spoon until fully incorporated.

Moisten a half sheet pan with cold water over a sink and allow the excess water to drip off the pan. Spoon the hot semolina mixture onto the moistened sheet pan, spreading it with an offset spatula into an even layer until it is just under ½-inch thick. Let cool for 30 to 40 minutes.

Preheat the oven to 425°F (220°C) with a rack in the center position. Grease the bottom and sides of an oven-safe baking dish (roughly 2 quarts in capacity) with unsalted butter. Using a small biscuit cutter (roughly 2½-inch in diameter), cut the semolina into disks, dipping the biscuit cutter into water between each cut to prevent sticking. Transfer and layer the semolina rounds into the greased baking dish, overlapping the slices slightly, so that each row resembles roof shingles. Top with the polenta with the remaining 2 tablespoons (30 g) butter, cut into small cubes. Sprinkle the dish with the remaining grated cheese. Make Ahead Tip: Gnocchi alla romana can be prepped ahead to this stage and stored, covered with plastic wrap, in the refrigerator for up to 2 days.

Bake uncovered for 15 to 20 minutes or until a light golden crust is formed. Allow to cool for a few minutes before serving.

Gnocchi alla romana are round discs of semolina dough, characterized by a pleasant, pecorino cheese crust.

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