Gnocchi alla Romana
Indulge in the comforting elegance of Gnocchi alla Romana, a classic Italian dish that transforms simple ingredients into a decadent delight. This baked semolina gnocchi is infused with creamy milk, rich egg yolks, and freshly grated Parmesan cheese, then delicately seasoned with nutmeg and black pepper for a subtle aromatic touch. After being shaped into perfect rounds, the gnocchi is layered in a buttered baking dish, topped with extra Parmesan and dotted with butter, and baked to golden, bubbly perfection. Perfect as a hearty side dish or a light yet satisfying main course, this recipe brings the rustic charm of Roman cuisine to your table. With its irresistible combination of crisp edges and velvety interiors, Gnocchi alla Romana is a must-try for any fan of Italian comfort food!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 liter Milk
- 250 grams Semolina flour
- 75 grams Unsalted butter
- 100 grams Grated Parmesan cheese
- 2 large Egg yolks
- 1 teaspoon Salt
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Black pepper
- 25 grams Extra unsalted butter for dotting
Directions
Step 1
In a large saucepan, bring the milk to a gentle simmer over medium heat. Add 50 grams of butter and a teaspoon of salt, stirring until the butter is melted.
Step 2
Gradually pour the semolina flour into the simmering milk, stirring continuously with a wooden spoon or whisk to prevent lumps from forming. Continue stirring and cooking over low heat until the mixture thickens and starts to pull away from the sides of the pan, about 8-10 minutes.
Step 3
Remove the saucepan from heat. Add the egg yolks, 75 grams of Parmesan cheese, nutmeg, and black pepper to the semolina mixture. Mix well until everything is incorporated and the mixture is smooth.
Step 4
Spread the semolina mixture evenly onto a baking sheet lined with parchment paper, smoothing it out with a spatula into a layer about 1 cm thick. Allow it to cool completely, about 30 minutes.
Step 5
Preheat the oven to 200°C (400°F). Once the semolina layer is cool and firm, use a round cutter (about 5 cm in diameter) to cut out circles.
Step 6
Grease a baking dish with a little butter. Arrange the semolina rounds in the dish, slightly overlapping them.
Step 7
Dot the top with the remaining 25 grams of butter and sprinkle with the remaining 25 grams of Parmesan cheese.
Step 8
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the cheese is bubbly.
Step 9
Remove from the oven and let it cool for a few minutes. Serve warm as a side dish or a light main course.
Nutrition Facts
| Serving size | (1522.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2676.6 |
| Total Fat 148.5g | 0% |
| Saturated Fat 87.0g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 782.5mg | 0% |
| Sodium 4495.3mg | 0% |
| Total Carbohydrate 231.7g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 51.6g | |
| Protein 112.3g | 0% |
| Vitamin D 490.4IU | 0% |
| Calcium 2502.3mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 2141.4mg | 0% |
Source of Calories