Gnocchi alla Romana (semolina gnocchi)

dish of semolina gnocchi, gnocchi alla Romana, from overhead.

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5 from 1 vote

Gnocchi alla Romana (semolina gnocchi)

These semolina gnocchi are rich with cheese and butter but taste surprisingly light. Pure comfort food.

Prep Time15

Cook Time30

cooling time1

Total Time45

Course: Main Course, Side Dish

Cuisine: Italian

Servings: approx

Calories: 470kcal

Author: Caroline

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Ingredients

2 ¾ cups milk
2 tablespoon butter divided
1 pinch salt
1 pinch nutmeg
1 cup semolina (see notes)
2 egg yolks
½ cup parmesan use real parmigiano reggiano

To top

2 tablespoon butter in small pieces
⅓ cup parmesan use real parmigiano reggiano, or a little more as needed

Instructions

Place the milk and half of the butter for the gnocchi (1tbsp/14g) in a pan and warm over a medium heat, warming now and then to help the butter melt and mix.
Add a pinch of salt and nutmeg as the mixture warms. Once the butter has melted and the milk is warm, but not yet simmering, gradually add in the semolina, whisking or stirring constantly as you add to make sure it blends in rather than forming lumps.
Keep warming and stirring the mixture over a medium heat to thicken the mixture. Keep a close eye as it can thicken quickly towards the end. You may need to swap from whisk to spatula or wooden spoon as it becomes more stiff.
Once it is relatively thick and stiff, remove from the heat. Off the heat, add the other chunk of butter and mix it in to melt (this also helps reduce the heat a little before you add the egg). Add the egg yolks, one at a time, and mix in quickly to ensure they become well combined and distributed and don't cook. Add the cheese and mix in well.
Line a baking sheet/tray with a silicone mat or parchment and then pour/scrape the mixture onto the baking sheet. Spread the mixture out into a layer around ⅓in/1cm thick. Smooth the top and try to releaser any air pockets that may have formed - a slightly damp spatula (or damp hands) can help with smoothing.
Leave the mixture to cool completely at least an hour, possibly two - you can speed up a little in the fridge but it will still take near an hour as you want the mixture to be cold to touch and firmer. You can also cover and leave in the fridge overnight at this point.
Once cool, lightly butter a baking dish or dishes (I used both an 8x8in, 20x20cm and a 5x7in, 12x18cm dishes). Have a round cutter ready, approx 2in/5cm in diameter and a small bowl with water to dip your cutter in as you go.
Preheat the oven to 400F/200C.
Cut circles of the dough and place them in rows, overlapping each layer in a scalloped pattern, in the baking dish/dishes. Once you have used all the dough, discard any extra small pieces (you can, to a point, reform the leftovers and cut more but they tend to be more messy so not always worth it - do as you prefer).
Dot the butter to top over all of the circles and then sprinkle the cheese over the top as well. Bake for approximately 15 - 20 minutes until the top is gently golden. If you like, you can place under the broiler/overhead grill for the last couple minutes to help them brown, but it's not generally needed. You can crisp them only slightly or more, as you prefer, then when ready, serve warm.

Video

Notes

If possible, these are typically made with slightly coarser semolina - it's still relatively fine but just has a little more texture than semolina flour. If not available, semolina flour will also work. I find the coarser semolina is a little heavier compared to volume measurement so used 190g semolina, whereas a cup of semolina flour is nearer 170g. Both should be fine, you just end up slightly more or less time thickening the mixture they are close enough.

Nutrition

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