Roman-style gnocchi, a real delight, now that I’ve discovered them I won’t let them go. And how did I discover them? By chance, I had bought semolina but didn’t know how to use it. I searched the web for possible recipes with semolina, and the one that attracted me the most was semolina gnocchi or Roman-style gnocchi. I’m not sure if there’s a difference between the two because I’m not Roman, so I relied on instinct. Today, I finally made them; I had been announcing them for a few days but kept changing the menu at the last minute, which was a mistake because they’re not only super easy to make but also delicious. I think they’ll often make it into my menus, much like ricotta gnocchi, which are quicker compared to potato gnocchi.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Roman-Style Gnocchi
- 2 cups Milk
- 3/4 cup Semolina
- 2.5 tbsps Butter
- 2.5 tbsps Grana Padano
- 4 to taste Salt
- to taste Nutmeg
- 1 Egg yolk
- 2.5 tbsps Butter
- 2.5 tbsps Grana Padano
- to taste Sage
- to taste Black Pepper
Tools
- 1 Pot
- 1 Baking Dish
- 1 Bowl
- 1 Parchment Paper
- 1 Knife
- 1 Spatula
Preparation of Homemade Roman-Style Gnocchi with Butter and Sage
Put the milk in a saucepan, with grated nutmeg, butter, and salt, and bring to a boil.
As soon as the milk starts to boil, add the semolina, a little at a time, stirring constantly to avoid lumps. In reality, it’s very unlikely lumps will form, making this process very easy. Continue stirring over heat for a few more minutes until the mixture thickens, similar to a polenta. Once you notice a film at the bottom of the pot, you can turn off the heat.
Add an egg yolk to this mixture and stir. Also, add the Grana Padano and stir again. Immediately pour the mixture onto a sheet of parchment paper, roll it up compactly, forming a cylinder. Close it tightly like a candy, squeeze it, and let it cool.
With a smooth-edged wet knife, cut the cylinder into many round slices, a little over half an inch thick. Arrange them in a buttered baking dish, sprinkle with melted butter and sage for extra fragrance, sprinkle with more Grana, and put in a hot oven at 375°F for about 20 minutes, or until they’re golden.
Serve them hot, better after a couple of minutes of rest, so you don’t burn yourself. Roman-style gnocchi are delicious, very tasty, and light. They’re perfect to prepare in advance and gratin at the last moment, but they can also be reheated in a few minutes, even in the microwave.
