ROMAN-STYLE GNOCCHI is a first course made with semolina, milk, eggs, and butter, typical of Roman cuisine. They are very simple to prepare and if you have a Thermomix, just put the ingredients in the bowl and the dough will be ready in a few minutes.
There is also a gluten-free version suitable for celiacs. Semolina is replaced by corn flour.
This dish is perfect to serve as a main course and will win over all your guests’ palates. So, let’s get to work and discover how to prepare this classic recipe that will fill your table with an authentic Italian flavor.
If you have a Thermomix and want to try new easy and tasty recipes, also try:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 9 oz semolina
- 4 cups milk
- 2 egg yolks
- 3 oz grated Parmesan
- 2 tbsps butter
- 1 tsp salt
- 2 oz grated Parmesan (for baking)
- 3 tbsps butter (for baking)
Tools
For convenience, I used the Thermomix, but you can achieve the same result with a pot and whisk.
- Whisk
- Pot
- Towel
- Parchment paper
- Baking sheet
Steps
WITH THE THERMOMIX
Put the milk, salt, and butter in the bowl and heat for 8 minutes, speed 3 at 194°F.
Turn the dial to speed 2, and pour the egg yolks, grated Parmesan, and semolina through the lid hole.
Once the ingredients are added, cook for 8 minutes, speed 2 at 194°F, using the spatula.
WITH THE POT
Bring the milk and salt to a boil.
Gradually add the semolina, stirring continuously with a whisk to avoid lumps.
Cook over medium-low heat for about 10-15 minutes or until the mixture becomes a “thick polenta” and detaches from the sides of the pot.
Remove from heat and add the grated Parmesan, butter, and egg yolks. Mix well until you get a homogeneous mixture.
FINISHING THE PREPARATION
Spread out a towel and cover it with parchment paper.
Pour the obtained mixture in the center and roll it into a cylinder with a diameter of about 2 inches.
Close both ends and refrigerate to rest for about 1 hour.
Preheat the oven to 356°F.
Remove the parchment paper from the now cooled roll, slice it, and place the obtained disks on a lined baking sheet with parchment paper, or grease a glass baking dish or ceramic dish
Season with melted butter and grated Parmesan and bake for 25 minutes until a nice crust forms.
Remove from oven and serve.
Also try Gnocchi with pea cream and bacon
Storage and tips …
Store in the fridge in an airtight container.
Consume within 1 day
You can replace semolina with corn flour.
Before baking, try adding olives and tomato sauce….
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FAQ (Frequently Asked Questions)
Can I freeze Roman-style gnocchi?
Of course. Once the dough is prepared, you can freeze the “roll” wrapped in parchment paper.
Before using, let it thaw in the fridge.
