Roman-Style Gnocchi is a typical dish of Lazio cuisine. They are made with a dough of semolina flour, whole milk, butter, Parmesan, Pecorino, and scented with nutmeg and sage. They are then baked after being sprinkled with butter and Parmesan. The Roman-style gnocchi recipe is easy to prepare and delicious. If you want to make them with me, follow my recipe; the listed quantities yield about 16 gnocchi.
Recipe of 11/28/2016 Updated
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Lazio
- Seasonality: All Seasons
- Energy 695.45 (Kcal)
- Carbohydrates 57.54 (g) of which sugars 12.03 (g)
- Proteins 24.64 (g)
- Fat 40.50 (g) of which saturated 25.05 (g)of which unsaturated 13.82 (g)
- Fibers 2.44 (g)
- Sodium 1,217.19 (mg)
Indicative values for a portion of 294 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
- 2 cups whole milk
- 4.41 oz semolina (semolina flour for gnocchi)
- 2 tbsps butter
- 1 egg yolk
- 1 oz Parmigiano Reggiano PDO (grated)
- Half tsp nutmeg (scant)
- 0.11 oz fine salt
- 1.41 tbsps butter
- 0.7 oz Pecorino Romano (grated)
- A few leaves sage
Tools
- Food Scale
- Pan
- Whisk
- Parchment Paper
- Baking Dish
Steps
Pour the milk into a pan with 2 tablespoons of butter, the tip of a teaspoon of ground nutmeg, the salt, and bring to a boil. Sprinkle in the semolina and mix well with the whisk, avoiding lumps. Once combined, let it cook over low heat for a few minutes. Turn off and incorporate the yolk, and always with the whisk, mix in the Parmesan.
Pour the mixture onto a sheet of parchment paper and carefully form it into a log. Wrapped like this, set it aside to cool. Alternatively, you can pour the mixture into a baking dish, smooth it out, and once cold, cut it with a cutter. Doing so, however, leaves many scraps that should be placed under the gnocchi, so I prefer to make a roll, and once cold, cut it into 0.4-inch thick discs. Arrange the gnocchi in a staggered manner in a baking dish and sprinkle them with 1.41 tablespoons of butter, Pecorino, and sage leaves scattered here and there. Bake in the middle of the oven at 392°F for 25 minutes and another 5 minutes under the grill to give the Roman-style gnocchi that beautiful golden color.
