Gnocchi alla Romana (Roman-Style Semolina Gnocchi)
Gnocchi alla Romana, or Roman-Style Semolina Gnocchi, is a classic dish from the Lazio region of Italy. These soft and creamy semolina dumplings are baked to perfection and then served with a delicious sauce or simply with a sprinkle of Parmesan cheese.
Ingredients
- 4 cups whole milk
- 1 cup semolina flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- Salt and pepper to taste
Instructions
- In a large saucepan, bring the milk to a simmer over medium heat.
- Gradually whisk in the semolina flour, stirring constantly to avoid lumps.
- Cook the mixture, stirring constantly, until it becomes thick and pulls away from the sides of the pan, about 10 minutes.
- Remove the pan from the heat and stir in the Parmesan cheese and butter. Season with salt and pepper.
- Spread the mixture onto a baking sheet and smooth it out to about 1/2 inch thick. Let it cool for 30 minutes.
- Using a round cookie cutter or glass, cut out the gnocchi and place them in a buttered baking dish, slightly overlapping.
- Bake in a preheated oven at 400°F (200°C) for 15-20 minutes or until the gnocchi are golden and crispy on top.
- Serve the Roman-Style Semolina Gnocchi hot with your favorite sauce or simply with a sprinkle of Parmesan cheese.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop and Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 10g
Supplies
Baking sheet Baking dish
Tools
Whisk Saucepan Round cookie cutter or glass
Serving suggestions
Serving suggestions: Pair with a light tomato sauce or a creamy mushroom sauce.
Tips & tricks
Tips: Be sure to spread the semolina mixture evenly to ensure uniform cooking.
Cost
$10