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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
cheesy
lunch
main dish
dinner
pasta
italian
lunch
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1 egg
- 2 cups milk
- 3/4 cup semolina
- 1 tbsp butter
- 3/4 parmesan shredded, divided
- 1 tsp kosher salt or to taste
- 1/4 cup swiss cheese grated
- butter to dot the gnocchi
- 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
As a busy housewife, I'm always looking for delicious and easy recipes that I can make for my family.
When I found this recipe for Gnocchi alla Romana, I was immediately intrigued. I love gnocchi, but I've never had it made with semolina flour before.
I'm so glad I tried this recipe! The gnocchi turned out perfectly, and they were so flavorful. I served them with a simple tomato sauce, and my family loved them.
This recipe is definitely a keeper, and I'll be making it again and again.
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.
