Gnocchi alla Romana ( Roman Semolina Gnocchi )
Gnocchi alla Romana ( Roman Semolina Gnocchi ) are vintage Italian gnocchi recipe rolled and cooked many centuries before potato gnocchi! They are great side dish, main or even can turn into divine dessert with semolina, parmesan, milk, butter, and nutmeg!
Ingredients
- 2 cups milk ( 3.8% fat )
- 3/4 cup semolina
- ½ tsp salt
- 3 ½ Tbsp unsalted butter
- 1 egg yolk
- 6 Tbsp parmesan +2 Tbsp to garnish
- ½ tsp nutmeg powder
- Ground black pepper to garnish
- Heavy cream and small cubes of butter, optional
- Lemon zest, orange zest, optional
Instructions
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Cover sheet pan with parchment paper and lightly butter it. Leave aside.
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Heat milk, salt, and butter in medium sized pot over medium heat.Once the mixture starts simmering, slowly add semolina, vigorously whisking with wooden spoon to avoid lumps. Whisk for 4-5 minutes.
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Add parmesan, egg yolk, and nutmeg, mix, and remove from the stove top.
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Turn the mixture on prepared parchment paper and form 8 x 11inches rectangle, about ½ inch thick, using your fingers. Leave aside to cool for 20 mins at room temperature.
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Preheat the oven to 210 C / 410 F.
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Butter your baking dish (8 x 8 inches) and place it close to your gnocchi dough.
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Using cookie cutter or class cut 2 inches wide discs. Dip the cutter into water between each press to prevent dough from sticking.
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Arrange gnocchi overlapping the slices slightly. Once you cut all roman semolina gnocchi, sprinkle with 2 Tbsp parmesan cheese, heavy cream, and small cubes of butter, optional.
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Bake for 20 minutes or until golden and crusty.
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Serve immediately.
Recipe Notes
Note2:
- It needs less time to cool the mixture if you leave semolina dough dish in the fridge.
- After you are done with stage 8., you may freeze the dish, tightly covered, or leave in the fridge to bake the other day.