Star-Shaped Roman-Style Gnocchi. The gnocchi are tasty even on their own, with a delicate texture that melts in the mouth.
A really good and also pretty first course.
A recipe to simplify, perfect for managing the kitchen in a practical way, moving from quick appetizers to a practical and quick first course.
Today I made them in the shape of little stars… to give such a simple recipe a Christmas touch!
A little idea for your holiday menu, and I really want to share it with you.
They are much simpler than you might imagine, and what a scent of butter and cheese.
They are a dish to keep in mind for when the family gathers or when friends come for dinner because gnocchi can be prepared in advance and put in the oven to gratinate at the last minute.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 1 Hour
- Portions: 5/6
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 647.03 (Kcal)
- Carbohydrates 78.57 (g) of which sugars 4.62 (g)
- Proteins 22.83 (g)
- Fat 26.14 (g) of which saturated 15.83 (g)of which unsaturated 9.93 (g)
- Fibers 4.22 (g)
- Sodium 494.98 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Star-Shaped Roman-Style Gnocchi
- 1 1/2 cups semolina
- 4 1/4 cups milk
- 3 tbsps butter
- 2 egg yolks
- 1/2 cup Parmigiano Reggiano DOP
- to taste nutmeg
- salt
- 1/4 cup butter
- to taste Parmigiano Reggiano DOP (for sprinkling)
- 6 leaves sage
- 7 oz pumpkin (optional)
Tools
- Pot
- Baking Dish
- Molds ( star-shaped )
- Parchment Paper
- Saucepan
- Rolling Pin
Steps for Star-Shaped Roman-Style Gnocchi
Pour the milk into a pot, add 40 g of butter, bring to a boil and add the pinch of salt and nutmeg.
Add the semolina in a fine stream and stir with a wooden spoon to avoid lumps.
Continue cooking for 3 minutes, stirring continuously until you have a compact polenta that detaches from the pot.
Off the heat, let it cool slightly, add the grated cheese and the two egg yolks.
Mix well to incorporate everything.
(In the meantime, I peeled a piece of pumpkin, cutting it into thin slices about half a centimeter thick and made stars.
I blanched them in water for 5 minutes. Drain.
The pumpkin is optional if you don’t like it, skip this step).
It will serve to decorate a bit.
Pour the mixture onto a work surface.
(Lined with parchment paper).
(I use parchment paper underneath and on top for easier spreading without sticking, and I help myself with a rolling pin)
Roll out the dough to a thickness of 1-1.2 inches
(Depending on how thick you like them).
Use variously sized star-shaped cookie cutters to make lots of stars.
Place the stars inside a well-buttered baking dish, alternating colors.
In a small pan, melt the butter over the heat and add the sage leaves.
Sprinkle the gnocchi with parmesan, drizzle with the butter sauce.
Bake in a preheated oven at 392°F for about 15 minutes, then another 5 minutes under the grill, at maximum power.
Until a nice golden crust forms.
Enjoy your meal
Advice
Semolina gnocchi can be stored in the fridge for up to 2 days in an airtight container.
You can also freeze them, once thawed they can be baked and taste as if freshly made.
If you liked this recipe, click on lots of stars, thank you very much.
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