Roman-Style Gnocchi are a truly delicious main course, a super simple and super tasty delight, perfect for any occasion especially if you have guests and want to leave them speechless.
It’s the right dish, you’ll see how many compliments you’ll receive and surely everyone will compete for the last piece.
The recipe for Gnocchi is really very simple, perfect for those who don’t have much time and maybe not much experience in the kitchen, you will only need a few simple ingredients to make this fantastic dish.
Moreover, it will be really easy to prepare, just follow me throughout the preparation and you’ll see that everything will be really easy and in the end you will be able to obtain a truly tasty and inviting dish.
The beauty of this dish is that it can be prepared in advance and kept in the refrigerator.
The gnocchi are a simple recipe, they are semolina disks, prepared with semolina, milk, butter, eggs, and cheese, which are baked in the oven to get that characteristic crust on the surface that makes them truly irresistible.
If you want to make these gnocchi even more appealing to children’s eyes, try them in shapes that are more likely to attract their attention, like stars and hearts.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Roman-Style Gnocchi
- 4 1/4 cups milk
- 9 oz semolina
- 2 tbsp butter
- 3 1/4 oz Parmesan cheese
- 2 egg yolks
- to taste salt
- to taste nutmeg
- Parmesan cheese (for sprinkling)
- 1/4 cup butter (for seasoning)
Tools
- Baking Dish
- Parchment Paper
- Pot
- Bowl
Steps for Roman-Style Gnocchi
Put the milk in a pot along with butter, salt, and nutmeg.
As soon as the milk reaches the boiling point, add the semolina.
Stir vigorously and continue cooking the mixture for a few minutes until the semolina thickens
Turn off the heat.
Place the mixture in a bowl and add the egg yolks and 3 1/4 oz of grated Parmesan and stir until you obtain a homogeneous mixture.
Pour the resulting dough onto a sheet of parchment paper, shape into a cylinder about 2-2.5 inches in diameter, wrap it in the paper and let it cool in the refrigerator for at least 1 hour.
After the cooling time, retrieve the cylinder and slice it into 0.4 inch thick slices.
Arrange the semolina disks in a buttered baking dish, overlapping them slightly.
Melt the butter and drizzle it over the gnocchi, sprinkle with grated Parmesan and bake in a preheated ventilated oven at 356°F for 20 minutes, to make them more golden you can raise the oven temperature a bit in the last minutes and switch to grill mode.
Your Roman-style gnocchi are ready, serve them while still hot.
Enjoy your meal.
Tips
You can prepare the base of the Roman-style gnocchi even the day before; you can also assemble the baking dish and freeze it to bake directly from frozen.
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