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Gnocchi alla Romana - Roman Style Gnocchi
This Roman-style gnocchi are not made with potato as the classic gnocchi but with semolina flour and milk. They are round shape and always served with generous cheese and butter on top. They are really fast to make and you can keep them in the freezer up to 2 months. Once you want to cook them, ust heat the oven and cook them straight from the freezer.
Ingredients- 1L milk - 250g of semolina flour - 120g parmesan, gratered - 30g of gruviere cheese, gratered - 2 yolks - 30g of butter + something extra for the top - salt - nutmeg |
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Bring to boil a liter of milk with 30g of butter, 2 teaspoons of salt |
and half teaspoon of ground nutmeg. |
When the milk is lightly boiling add the semolina and mix with a whisk until it gets incorporated. |
Add 2 yolks and 80g of parmesan. |
Mix for few minutes and then spread it on a parchment paper. Make it even with a wet spatula or using your wet hands pressing gently. |
Spread some butter on an oven pan. Using a glass or a round cookie cutter cut round shapes from the semplina dough. |
Place them in the oven pan like in the picture. Make a new sheet of semolina dough pressing together the left pieces of dough and fill the pan. |
Grater the grouviere cheese and sprinkle it on top of the gnocchi. Make a second layer of cheese with the rest of the parmesan. |
Place some butter pieces on top of the gnocchi (the more the merrier :-) ). Cook in the oven at 180°C (350F) for 25 minutes, if you like them more crispy broil them 5 minuters. Serve warm. |
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