Gnocchi alla Romana are delicious baked dumplings made with semolina flour, milk, butter, and Parmesan. I feel like I’ve eaten a fair amount of Italian food, and I’ve been to Rome, but it wasn’t until late in life that I discovered these virtually unknown semolina gnocchi. This would make a world-class side dish but can also be paired with your favorite pasta sauce and served as an appetizer or entr?e.
Ingredients
- 3 cups milk
- 1 teaspoon kosher salt, or to taste
- 1 ¼ cups semolina flour
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 large egg yolks
- 3 tablespoons cold unsalted butter, cut into small cubes
- 3 tablespoons unsalted butter, melted
- 1 pinch cayenne pepper
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to cover
Directions
Step 1
Line a rimmed baking sheet pan with plastic wrap.
Step 2
Combine milk and salt in a saucepan over medium-high heat; bring to almost a simmer. As soon as bubbles start to break the surface, gradually whisk in semolina until mixture thickens, about 20 seconds. Reduce the heat to medium-low and continue stirring with a wooden spoon until very thick, 7 to 10 minutes.
Step 3
Remove from the heat. Add 1 cup Parmigiano-Reggiano cheese, egg yolks, and cold butter; stir quickly to prevent yolks from cooking.
Step 4
Transfer mixture to the prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
Step 5
Preheat the oven to 425 degrees F (220 degrees C). Grease a round, shallow baking dish.
Step 6
Cut out circles of semolina dough with a 2 3/4-inch diameter cookie cutter. Use damp hands to gather and flatten any dough scraps. Press scraps between plastic wrap and cut as many more circles as possible.
Step 7
Arrange gnocchi in a circular, overlapping pattern in the prepared baking dish. Drizzle melted butter over top and spread evenly with a brush. Sprinkle with cayenne pepper and cover with remaining Parmigiano-Reggiano cheese.
Step 8
Bake in the preheated oven until golden brown, about 25 minutes.
Chef’s Notes:
I used a 2 3/4-inch cutter but use whatever size you have that's close.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 335 | |
% Daily Value * | |
Total Fat27g | 35% |
Saturated Fat17g | 83% |
Cholesterol176mg | 59% |
Sodium789mg | 34% |
Total Carbohydrate10g | 3% |
Total Sugars9g | |
Protein13g | |
Vitamin C0mg | 2% |
Calcium395mg | 30% |
Iron0mg | 2% |
Potassium308mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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