Recipes Side Dishes Rice and Grains Gnocchi alla Romana

Gnocchi alla Romana

Gnocchi alla Romana is rated 3.7 out of 5 by 3.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8

These tender gnocchi are prepared in the Roman style using semolina flour plus milk, butter, egg yolks and Parmigiano-Reggiano cheese. The dough is cut into disks, then layered in a pan and baked in the oven. Meatballs are the perfect accompaniment.

Ingredients:

  • 5 1/2 cups milk 
  • 2 cups semolina 
  • 2 tsp. kosher salt 
  • 1 1/4 cups grated Parmigiano-Reggiano cheese 
  • 2 egg yolks 
  • 6 Tbs. (3/4 stick) unsalted butter, cut into small cubes, plus 3 Tbs. melted butter 
  • Roman-Style Meatballs for serving

Directions:

In a 4-quart saucepan over medium-high heat, bring the milk to a simmer. Add the semolina in a thin, steady stream, whisking constantly until incorporated. Reduce the heat to medium-low, add the salt and continue whisking to prevent lumps from forming. Cook, stirring and scraping the bottom and sides of the pan, until the semolina is thick and starts to pull away from the sides of the pan, about 10 minutes. Remove from the heat and stir in 3/4 cup of the cheese, the egg yolks and the 6 Tbs. (3/4 stick) butter until incorporated.

Spray a 9-by-13-inch pan with nonstick cooking spray, line the bottom with parchment paper and spray again. Pour the semolina mixture into the pan, spreading it evenly and smoothing the top with a rubber spatula. Cover and refrigerate until firm, about 2 hours. 


Preheat an oven to 425°F. Butter a 9-inch French skillet.

Using a 2 1/2-inch biscuit cutter, cut the gnocchi into rounds. Arrange the gnocchi in the pan so they are overlapping, resembling shingles. Brush the top of the gnocchi with the 3 Tbs. melted butter and sprinkle with the remaining 1/2 cup cheese. Transfer the pan to the oven and bake until the top is golden brown, 30 to 35 minutes. Let rest for 10 minutes, then serve immediately with Roman-style meatballs. Serves 6 to 8.

Williams-Sonoma Kitchen.

Rated 3 out of 5 by from Good taste, odd texture I'm undecided on this. The flavor was nice, but the texture was a bit strange for me. It's different from the typical potato-based gnocchi I'm familiar with. My little one liked it, so that was great, but since I was a little unsure about the lack of texture I'm not sure I would make this again. I made this using a cast iron skillet and it looked beautiful.
Date published: 2015-08-04
Rated 5 out of 5 by from Phenomenal! I made these as written and they were perfect. The texture is very smooth and creamy. A unique alternative to pasta; both delicious and visually appealing. These are sublime with hints of the butter and parmesan delicately peeking through. The slight browning of the cheese is delicious. We both loved these and will absolutely make them again!
Date published: 2015-01-13
Rated 3 out of 5 by from Decent alternative to pasta Made with the meatballs and although this was relatively easy and I liked the change from typical pasta I thought it was just okay. May make again...husband was a big fan. :-)
Date published: 2012-02-20
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