Gnocchi alla Romana
“Gnocchi” are versatile Italian-style dumplings. It’s an ancient ingredient of the Italian cuisine and there are many different recipes to make the dough and the sauce. In Rome, there is a recipe which is slightly different from all the other ones so I really wanted to share it with you today!
There are 2 famous Roman sayings perfect for the occasion:
“Giovedì gnocchi, venerdì pesce e sabato trippa!” which means “Thursday gnocchi, Friday fish, and Saturday gut!” This saying refers to the fact that gnocchi is such a nourishing meal. Ones upon a time, they were eaten on Thursday so people could even fast on Friday.
Now, let’s make “Gnocchi a la Romana” the dough is made with semolina, instead of potatoes, and it becomes crunchy thanks to the grated pecorino and butter.
You can also use your favourite pasta sauce as a condiment for this recipe!
Do you want to find out how to make the Traditional Gnocchi? Follow the link to learn Franco’s recipe used for generations: “Stasera Gnocchi – Gnocchi Tonight”
So, get ready and prepare my:
Gnocchi alla Romana
Ingredients:
- 250g Semolina
- 1l Milk
- 100g Butter
- 2 Yolks
- 100g Grated Parmesan
- 40g Pecorino cheese (optional)
- Nutmeg and salt, as needed
-
Ingredients
In a pan, pour the milk and add one Tbsp of melted butter, 7g of salt and a pinch of grated nutmeg. Bring the mixture to the boil and then pour slowly the semolina, quickly stirring the liquid, to avoid clots.
Cook the mixture for a few minutes on a low heat, until thick. Remove the pan from the heat, and add the yolks, stirring with a wooden ladle. Finally, add the grated Parmesan, and stir again.
Pour the hot mixture on a sheet of baking paper, wrap it and shape it as a cylinder. Then, put the dough in the fridge for 20 minutes.
When cold, slice the dough into 1cm thick slices.
Put the slices on a greased baking tin.
Cover with 40g of grated Pecorino and tiny knobs of butter.
Bake at 220°C for 15 minutes. Then, switch to the grill for the last 5 minutes or until brown.
All done!
Serve warm and… Buon Appetito!
