Gnocchi alla Romana
Gnocchi alla Romana is a delicious versatile side dish that can be enjoyed on its own or with a variety of ragus. Made with semolina flour instead of potato it has a unique texture that is both comforting and satisfying
Gnocchi alla Romana is a delicious versatile side dish that can be enjoyed on its own or with a variety of ragus. Made with semolina flour instead of potato it has a unique texture that is both comforting and satisfying
- Carbohydrate 31.7682443386628 g
- Cholesterol 83.774217192691 mg
- Fat 14.2964975441238 g
- Fiber 1.63800004005432 g
- Protein 15.4793896958056 g
- Saturated Fat 8.35136443921304 g
- Serving Size 1 1 Serving (198g)
- Sodium 925.036148723007 mg
- Sugar 30.1302442986085 g
- Trans Fat 1.16720403950374 g
- Calories 321 calories
Step-by-step
- In a medium saucepan, add milk,salt and butter.
- Bring to simmer.
- Little bubbles should form on the side of the pan.
- Add semolina flour slowly, using a whisk until it is all used up.
- You will need to switch to a wooden spoon, as it will quickly thicken.
- Cook for an additional minute or so or until thick.
- Add half of Parmesan and egg.
- Stir to combine.
- Place hot mixture on a plastic wrap lined cookie sheet or pan.
- Spread the mixture to about 1/2 inch thick.
- Cover with a plastic wrap let cool and refrigerate till cooled.
- I just leave it in the fridge until I clean my work space and then take them out and cut them.
- Using a 1 1/2 in round cutter, cut out gnocchi circles.
- With the remining scraps, you can knead them a bit roll to 1/2 inch thickness.
- Cut out circles and continue the process till all dough is used up.
- At this point you may overlap the gnocchi circles in a buttered casserole dish or place on a parchment lined cookie sheet for individual servings, 4-5 circles in a line.
- Dot with about 1 TBS butter sprinkle with remaining Parmesan.
- Sprinkle Swiss cheese also, if you like.
- Bake at 425 for 15-20 minutes or until golden brown.
When pantry space is limited to basic dairy and a bag of coarse grain, Roman cooking relies on thermal starch gelatinization rather than potato binding. Unlike the potato dumplings of northern Italy, Gnocchi alla Romana traces its origins back to the Lazio region, where durum wheat semolina is boiled directly in milk until the starch granules swell and trap the liquid. Whisking the semolina slowly into the simmering milk prevents clumping by allowing individual starch molecules to hydrate evenly before the mixture thickens. Once the cooked porridge receives its addition of egg and parmesan, spreading the mass to a precise half-inch thickness on plastic wrap ensures uniform cooling and structural setting. Chilling forces the starch chains to retrograde and firm up, yielding discs that hold their shape under high heat. Overlapping these chilled rounds in a buttered casserole dish creates pockets where the melting swiss cheese and remaining parmesan can merge with the dairy fats during baking. Operating at a high oven temperature of 425 degrees Fahrenheit triggers Maillard reactions on the cheese-topped surfaces, developing a crisp, golden crust while the interior remains tender. Reincorporating the dough scraps by gently kneading and re-rolling guarantees zero waste without overworking the gluten network, maintaining the soft interior bite essential to this traditional Roman bake.
