Roman-style semolina gnocchi are quite simple to make. After preparation, the gnocchi are placed in the oven with a generous sprinkle of cheese and a few pats of butter to make them even more delicious.
If you like Roman cuisine, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 362.40 (Kcal)
- Carbohydrates 29.00 (g) of which sugars 6.01 (g)
- Proteins 12.82 (g)
- Fat 21.51 (g) of which saturated 12.93 (g)of which unsaturated 5.76 (g)
- Fibers 1.32 (g)
- Sodium 1,209.08 (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 4 People
- 4.4 oz semolina
- 1 egg yolk
- 2 cups milk
- 1 tbsp butter
- 1.8 oz Pecorino cheese
- to taste salt
- to taste nutmeg
- 0.9 oz Pecorino cheese
- 1 oz butter
Tools
- 1 Knife
- 1 Cutting Board
- 1 Plastic Wrap
- 1 Pot 2 qt
- 1 Baking Tray
Steps
The preparation of Roman-style gnocchi is quite quick, you can prepare them in advance and then finish the dish in the oven later to gratin them and serve them hot.
Put a small pot on the stove with the butter, salt, and a sprinkle of nutmeg; when it starts to boil, remove from the heat to prevent it from boiling over.
Now, pour the semolina in a rain, stirring constantly to prevent lumps. Put back on low heat and cook for a few minutes until it starts to pull away from the sides.
When it pulls away from the sides, remove from heat and add the egg yolk and the cheese little by little to blend well with all the ingredients.
When the dough is ready, pour it onto a sheet of plastic wrap, compact it without burning yourself, and create a uniform cylinder with a 1.5 inch diameter.
Place in the refrigerator to cool and set for at least 1 hour. When cold, it will be easier to cut into rounds 0.5-0.6 inches thick.
For a clean and precise cut, often wet the knife blade with cold water, this will prevent sticking.
Once the gnocchi are cut, place them on a baking tray, sprinkle with Pecorino Romano and add a few pats of butter. Bake in a preheated static oven at 392°F (or fan-assisted at 356°F) for 20-25 minutes.
After perfectly gratinating the gnocchi, all that’s left is to divide them into portions and serve them to your guests.
Your Roman-style gnocchi are ready!
Plating Tips:
Arrange 6 – 9 Roman-style gnocchi on each plate, with butter and Pecorino Romano, nothing else is needed, the dish is ready like this!
Wine Pairing for Roman-style Gnocchi:
The ideal pairing is a white wine that can balance the rich and savory component of the dish. For example, you can serve a Vermentino di Gallura or a Greco di Tufo. If you want a local pairing, you can serve with Est! Est! Est!.
