Roman-style gnocchi recipe from of 23-03-2014 [Updated on 28-11-2018]
The gnocchi alla Romana are a typical dish from Lazio, it is semolina dumpling created with a mixture of semolina, milk, butter, eggs and Parmesan cheese which is then cooled, cut into discs and baked.
To tell the truth, I had never tasted gnocchi alla romana due to a bit of prejudice about semolina, then at carnival I bought a sachet of semolina to make miles and behind the package there was the recipe to prepare semolina gnocchi Roman, so I decided to prepare them and understand why these are so famous, I had to change my mind, they really surprised me at how good they are :) I greet you and go to breakfast, kisses everyone and good dynamics
How to make gnocchi alla romana
Put the milk in a saucepan with the butter, salt and nutmeg
As soon as the milk has reached the boiling point, add the semolina
Stir vigorously and continue to cook the mixture for a few minutes, until the semolina thickens
Turn off the heat, add the egg yolks and 50g of grated Parmesan cheese and stir until the mixture is smooth.
Pour the mixture into a slightly wet pan and level everything until you get a layer of about 1 cm thick
When the mixture has cooled, turn it over on a surface where you have placed a sheet of parchment paper
With a circular biscuit cutter cut many discs with a diameter of about 6 cm
Gradually place the circles on a greased ovenproof dish, slightly overlapping one disc on the other
Cover the gnocchi alla romana with melted butter and sprinkle with grated parmesan.
Bake at 200 ° and cook for about 20-25 minutes, until the surface is browned
Serve the gnocchi alla romana hot