Gnocchi alla Romana

Name: Gnocchi alla Romana
Total time: 50 min
Ingredients: 500ml of milk; 30g of butter; salt, to taste; nutmeg, to taste; 125g of semolina flour; 1 egg yolk; 40g of Parmesan, finely grated (plus extra to grate on top before serving)

by GIC Kitchen

Item 1 of 1

Main
easy
4
50 minutes

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This classic gnocchi alla Romana recipe is a must-try dish for those seeking Italian comfort food goodness. The baked gnocchi dough, with plenty of extra grated Parmesan on top, results in a stunning secondi or side dish with a crisp golden exterior and soft interior.

First published in 2018

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Parmesan Recipes

Gnocchi alla Romana is much simpler to pull off than the classic potato gnocchi, or even gnudi. The mixture is spread onto a baking tray and rounds are cut out and baked, with plenty of extra Parmesan cheese on top for good measure. You can serve gnocchi alla Romana as a main course, or indeed slice and serve as a side. Either way, this is a deeply comforting dish that you'll want in your culinary repertoire.

Ingredients

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Imperial

Gnocchi alla Romana

500ml of milk
30g of butter
salt, to taste
nutmeg, to taste
125g of semolina flour
1 egg yolk
40g of Parmesan, finely grated (plus extra to grate on top before serving)

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Equipment

4cm round cutter

Method

To begin, bring the milk to a simmer with a pinch of salt and nutmeg and whisk in the semolina flour. Stir on a medium-low heat until the mixture starts to thicken and pull away from the sides of the pan. This should take around 10 minutes

Remove from the heat and stir in the butter, cheese and egg yolk – make sure the mixture isn’t piping hot as you don’t want to scramble the yolks