Gnocchi alla romana are a typical dish of the Italian tradition. They require few ingredients and are also cheap and very easy to prepare.
Although the name refers to its presumed origin, the maternity of this recipe is disputed between various regions. In particular, it is thought that they were invented in Piedmont, considered the amount of butter that is used to prepare them!
In this article, our version of the recipe. And here it is: our own YouTube video????
Table of Contents
The recipe
As previously said, the recipe for gnocchi alla romana is very easy and accessible to all.
The ingredients make this recipe extremely tasty and high-calorie...
Ingredients:
- 250g/8.8oz semolina
- 1liter milk
- ca. 100g/3.5 oz butter
- ca. 100g/3.5 Parmesan cheese
- pecorino cheese as required
- 2 yolks
- nutmeg
- salt, as required
tools
- a large saucepan
- a kitchen whisk
- greaseproof paper
- a baking dish
Procedimento
To begin preparing gnocchi alla romana, pour milk in a large saucepan, add ca. 30g/1oz butter, salt and nutmeg (a teaspoon).
Let it boil and then slowly pour semolina, stirring with a kitchen whisk to prevent lump formation. Keep the heat low and cook for 3 minutes, until the mixture has thickened.
Remove the pot from the heat and add the egg yolks, parmesan cheese and mix it all together.Divide the mixture in half and form two separate cylinders ongreaseproof paper.Let the cylinders cool in the fridge for 20 minutes.
After 20 minutes, take the cylinders out the fridge and form the gnocchi with a knife (it's better to moisten the knife blade with some water). Place the gnocchi into a baking dish and cover them with butter and pecorino cheese.
Bake for 25 minutes at 200°C/392°F. Then, serve with some sage leaves and pecorino cheese if desired.
Tips
The ingredients are enough to make 35-40 dumplings. I took a baking dish that contained a maximum of 15, because I have safely kept the others in the freezer!
In the refrigerator, leave them for a maximum of 2-3 days.
