Semolina gnocchi a recipe from Roman cuisine and Lazio, simple and delicious. I’ve been wanting to make Roman-style gnocchi again for a long time, and today I finally bought semolina and in no time, I cooked some delicious baked gnocchi. Few and simple ingredients: milk, semolina, and cheese, and in a short time, following my simple recipe, you can bring to the table a dish that I’m sure will win over you and your family. For the seasoning, I stuck to the classic recipe with simple melted butter and lots of grated parmesan, but if you prefer, you can choose to season them with béchamel or a tomato sauce. I also recommend not missing the recipe for Baked pasta with béchamel and the recipe for Filled lasagna rolls. Let’s hurry to the kitchen and prepare together some delicious semolina baked gnocchi
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Energy 277.14 (Kcal)
- Carbohydrates 24.67 (g) of which sugars 6.38 (g)
- Proteins 9.82 (g)
- Fat 15.44 (g) of which saturated 9.83 (g)of which unsaturated 5.51 (g)
- Fibers 1.01 (g)
- Sodium 105.57 (mg)
Indicative values for a portion of 150 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 Roman-style Gnocchi
- 3 1/3 cups milk
- 1 cup semolina
- 5 1/2 tbsps butter
- 1/2 cup grated parmesan
- to taste salt
- 1 pinch nutmeg
How to prepare Roman-style semolina gnocchi
Heat the milk with a pinch of salt and 1 1/2 tablespoons of butter. Bring to a boil and sprinkle semolina little by little while continuously stirring with a whisk to avoid lumps. Let cook for 7-8 minutes, continuing to stir with the whisk.
Remove from heat and incorporate 1/4 cup of grated parmesan. Spread the semolina on a large dampened board to a thickness of about 1/5 inch, leveling it with a spatula to even the surface, and let cool.
Using a round cutter, a mold, or simply a small glass or cup, cut out many semolina discs. Arrange them in a buttered baking dish overlapping each other.
Melt the remaining butter and pour it over the gnocchi. Sprinkle generously with grated parmesan. Bake the Roman-style Gnocchi in a hot oven at 392°F for 15-16 minutes, until golden.
See you tomorrow with a brand new recipe, hugs, Loredana
Loredana’s Tips
You can prepare the gnocchi in advance and freeze them. Simply place them in a single layer on a tray and freeze. Once frozen, you can transfer them to a food bag or container. This way, they won’t stick together, and you can take only the ones you need.
Don’t miss the recipe for Cheese Gnocchi
