Gnocchi alla romana are a delicious first course, typical of Lazio cuisine, prepared with a dough based on milk, butter and durum wheat semolina.
Their circular and sliced ??shape makes them different and particular compared to the typical shape of gnocchi.
Once ready, they are grated in the oven with melted butter, grated Pecorino Romano and, in some cases, with sage leaves.
Perfect for a family lunch or even for the festive table.
Here you can find the original italian recipe: let's prepare gnocchi alla romana together!
Category: First Courses
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Pour the milk into a large saucepan and bring to the boil together with half the butter, salt and nutmeg [1].
Then pour in the semolina, stirring quickly with a hand whisk [2]. Continue cooking over low heat, stirring constantly until it reaches a creamy consistency, similar to that of polenta.
Add the lightly beaten egg yolks [3]. Also add the Parmesan, mix and remove from the heat [4].
Transfer the still hot dough onto a sheet of baking paper [5]. Model it giving it a cylindrical shape, then wrap it with one end of the sheet as if to form a roll with a diameter of about 5 cm [6].
Leave to cool for about 30 minutes, then cut into slices about one cm thick [7].
Place the gnocchi alla romana in a buttered pan, overlapping them slightly. Dress them with the melted butter, a few knobs of butter, the pecorino cheese and the sage leaves. Bake the gnocchi for about 20 minutes at 180° C/356° F, activating the grill in the last minutes of cooking [8]. Remove from the oven and serve immediately.
What can I use instead of grated Parmesan?
Roman-style semolina gnocchi can be grated au gratin by adding béchamel or other types of cheese in addition to the classic butter and pecorino.
How can I obtain the circular shape?
To obtain a circular shape, it is advisable to roll the still hot dough in a sheet of baking paper and let it cool before cutting the slices.
How to store gnocchi alla romana?
You can keep them in the fridge for 1-2 days.
Perfect for a family lunch or even for the festive table.
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35.2 oz/ 1 l milk
3.5 oz/100 g butter
2 egg yolks
0.70 oz/20 g grated Pecorino
to taste salt and pepper
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