Roman gnocchi, gnocchi alla romano, are Italian consolation meals made with semolina, egg, butter, milk and cheese. The semolina gnocchi are then lower into rounds and baked till mushy and tender with a crisp golden high! 

Roman model baked semolina gnocchi are totally different from a conventional potato gnocchi as they aren’t made with potatoes. Gnocchi alla Romana means ‘gnocchi within the Roman method’ and is a traditional dish that pre-dates the arrival of potatoes in Europe.

Traditional Roman gnocchi is consolation meals at its best and its easy elements embrace semolina flour, egg, butter and Parmesan cheese. The semolina gnocchi is chilled, lower into rounds, brushed with butter then baked and topped with extra cheese! 

Why I Love This Recipe

• Gnocchi alla Romana is traditional Italian consolation meals! For those who love baked macaroni and cheese, you’ll love this baked gnocchi constructed from semolina.
• Semolina gnocchi are simple to make and the method is just like making polenta. More often than not is arms off whereas the dough chills!

Components Wanted

• Semolina flour: One of these flour is a excessive protein wheat flour constructed from a rough grind of durum wheat. It’s historically utilized in making pasta and will be present in most grocery shops. 
• Milk: Complete milk is greatest for wealthy style. 
• Butter: Prime quality European butter will present one of the best style however use what you may have readily available. 
• Egg yolk: This not solely provides richness to the Roman gnocchi however helps bind the rounds collectively.
• Cheeses: Each freshly grated Parmigiano and Pecorino Romano add taste to the semolina gnocchi. 
• Seasonings: Salt, pepper and a pinch of nutmeg.

Methods to Make Gnocchi Alla Romana

In a big pot add the milk, salt, pepper, nutmeg and butter, warmth on medium warmth till the milk boils. Utilizing a picket spoon, add the semolina a little bit at a time, stirring consistently till it’s a really thick combination. 

Take away from warmth and add cheese then egg yolk, stir rapidly till mixed.

Transfer the semolina combination to a bit of parchment paper, type right into a log and roll up with the parchment paper. Chill the dough. Brush the underside of the baking pan with melted butter.

Take away the Roman semolina gnocchi from the fridge and lower into spherical slices. Place slices within the greased baking pan overlapping them barely.

Brush with remaining butter then sprinkle with the pecorino Romano and black pepper. Bake within the oven till golden brown. Serve instantly garnished with loads of additional Parmigiano-Reggiano or pecorino.

Serving Roman Gnocchi

Sometimes Roman-style gnocchi are served for “primo” or first course. That is the dinner course served after an appetizer and earlier than the principle dish. Serve them on their very own or drizzled with tomato sauce.

To serve them as the principle dish, add a aspect dish like an arugula salad or vegetable. It’s also possible to serve them together with braised meat or stew. 

Storage

• Retailer: Retailer leftover cooked semolina gnocchi in an hermetic container within the fridge for just a few days. Reheat within the oven on low warmth till warmed by means of. They are going to be extra dense however nonetheless scrumptious!
• Freeze: Make additional to freeze! Assemble the dish as much as baking, brush with butter and add cheese. Cowl effectively with foil and freeze for as much as 2-3 months. Bake from frozen including a couple of minutes to the baking time.

Extra Gnocchi Recipes

Crispy on the skin, mushy and creamy inside, Gnocchi alla Romana is pure Italian consolation at its greatest. Serve it straight from the oven with a sprinkle of Parmigiano — and don’t be stunned if everybody asks for seconds. Buon Appetito!

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