Gnocchi Alla Romana Recipe (Semolina Gnocchi)
Sometimes called Roman-Style Semolina Gnocchi, 'Gnocchi Alla Romana' is a great side dish -- creamy, cheesy and with crunchy bits. Simply delicious!
Servings: 3
Calories: 396kcal
Equipment
- Cast Iron Skillet (8-inch)
- Small Oven/Baking Tray (25 cm x 17 cm)
Ingredients
- 1 & 1/3 cup milk
- 7 tbsp semolina flour
- 3 tbsp butter, unsalted & melted (divided into two 1.5 tbsps)
- 1 large egg yolk
- 2/3 cup Parmigiano Reggiano, grated
- 1/2 tsp salt
- pinch nutmeg
- butter, for greasing
Instructions
Preparing the semolina gnocchi dough:
- Using a medium-sized saucepan, combine milk, salt, and nutmeg.
- Place saucepan in medium-high heat and bring to a boil.
- When you see that the milk is close to boiling (bubbles are forming on the side of the pan), slowly add the semolina flour while whisking.
- Adjust heat to medium-low and continue whisking until the semolina starts pulling from the sides. It's easier to use a rubber spatula or wooden spoon instead of a whisk at this stage. (NOTE: This should take you about 10 minutes.)
- Take the saucepan out of the heat.
- Using a small bowl, combine and mix the yolk, half of the melted butter, and half of the grated Parmigiano.
- Add this yolk mixture into the semolina and mix thoroughly.
- Line your small oven tray with plastic and spread the mixture evenly on it. Use an angled spatula to even out the top. It should be about 1 to 1.5 cm thick.
- Place the tray in the refrigerator for about 60 to 90 minutes. Depending on how cold your refrigerator is, the dough should already be quite solid by this time.
Baking your semolina gnocchi:
- Preheat your oven to 225°C (425°F) and lightly grease the skillet with butter.
- Take the tray out of the refrigerator and lift the mixture out, using the plastic under.
- Place on an even surface and start cutting portions (gnocchi) by using a cookie cutter.
- Arrange the gnocchi on the skillet, slightly overlapping and forming a circle.
- Drizzle the arranged semolina gnocchi with the remaining melted butter, and top with the remaining grated Parmigiano.
- Place the skillet in the middle of the oven for 20 to 25 minutes, or when the top has turned golden.
- Serve your freshly baked gnocchi alla Romana --- sprinkle more grated cheese, if desired.
Video
Notes
- Cook's Tip #1: You must continue whisking while adding the semolina to eliminate lumps in the mixture.
- Cook's Tip #2: Start using a rubber spatula or wooden spoon as soon as you feel that the whisk is no longer enough for stirring.
- Cook's Tip #3: If you don’t have a cast-iron skillet, you can certainly use a small baking dish for baking your gnocchi alla Romana.
Nutrition
Calories: 396kcal | Carbohydrates: 31g | Protein: 17g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 506mg | Potassium: 237mg | Fiber: 1g | Sugar: 6g | Vitamin A: 781IU | Calcium: 402mg | Iron: 2mg