I love Roman-style Gnocchi, they are one of my favorite dishes; I enjoy their texture and taste, and I could never get tired of eating them.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 3 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups Semolina
- 4 cups Whole milk
- 2 Egg yolks
- 3.5 tbsp Butter (about 1.5 tbsp to use on top of each gnocco)
- 1.75 oz Parmigiano Reggiano PDO (grated, about 0.75 oz to sprinkle on the gnocchi)
- 4 pinches Fine salt
- to taste Butter (spray, non-stick cooking spray for baking sheets)
Preparation
In a pot, place the milk, add the fine salt, and bring it to a boil.
Add the semolina slowly, stirring first with a whisk to prevent lumps, then with a wooden spoon.
Continue cooking for another 5 minutes, stirring with a wooden spoon.
The semolina will have a rather thick consistency.
Now turn off the heat and let it cool slightly.
Once slightly cooled, add the egg yolks one at a time to the semolina, mixing well, adding the next only when the first is completely absorbed.
At this point, incorporate about 2 tbsp of butter and 1 oz of Parmesan, mix the ingredients very well with a wooden spoon.
Cover a baking sheet of approximately 14.5×12 inches with parchment paper and spread the semolina mixture on top.
Flatten it with slightly dampened hands to prevent sticking, forming a layer about half an inch thick, matching the baking sheet’s size.
With a cookie cutter about 2.5 inches in diameter, cut out discs and place them on the baking sheet previously greased with spray butter (non-stick cooking spray for baking trays).
In the empty spaces on the baking sheet, place the leftover pieces after cutting the gnocchi.
On each gnocco alla romana, place a small piece of butter, and sprinkle with the remaining grated Parmesan.
Bake at 350°F for 20 minutes; at the end of cooking, place the tray at the top of the oven to brown the surface for a few minutes.
Suggestions/Tips
You can also use half semi-skimmed milk and half whole milk, or even just semi-skimmed milk.
If you enjoyed Roman-style Gnocchi, try the other gnocchi recipes:
Potato Gnocchi
My Social Channels!
To not miss any recipe, you can also follow me on:
If you want to stay updated, like my Facebook page Facebook
Tools used: more information
To shape the gnocchi, I used these molds that I find very handy not only for making cookies. They are said to be made of food-grade plastic, compliant with FDA American standards and European LFGB standards, BPA-free, and free of any other toxic and harmful chemicals.
I find them very practical, easy to store, without sharp edges, so they’re suitable for children and come in bright colors. You can use the smooth side or the flower side, both are very functional.
If you want to take a look and possibly make a purchase, click on the following link, it will take you directly to the relevant Amazon page:
This content contains an affiliate link.
