Gnocchi Alla Romana
Prep
–
Bake
–
Serves
4-6 People
Gnocchi Alla Romana
Prep
–
Bake
–
Serves
4-6 People
Ingredients
Whole Milk – 2 cups
Semolina – 175g
Salt – As needed
Unsalted Butter – 4 tsp
Parmigiano Reggiano – 1 heaping cup
Freshly Ground Black Pepper – As needed
Egg yolks – 2 large
Instructions
1. Heat the milk in a large saucepan over medium-high heat until tiny bubbles start to form around the edges of the pan and the liquid is just short of boiling.
2. Reduce the heat to low and slowly add the semolina flour in a very thin steady stream with one hand as you stir the mixture steadily with a stiff large whisk. The mixture will cook for roughly 15 to 20 minutes total, or until it becomes very thick and begins to pull away from the sides of the pan. It will be very loose for the first few minutes and will thicken to the consistency of a loose pudding within about 5 minutes. Once the mixture thick enough that it becomes difficult to continue whisking, switch to a wooden spoon. Continue stirring with a wooden spoon, scraping the sides of the pan as well, until the mixture begins to form a loose-ish mass and begins to pull away from the sides (approximately 15 to 20 minutes of total cook time). Remove from the heat. Allow the mixture to cool for a minute or two.
3. Stir in 2/3 of the grated parmesan cheeses, 2 tablespoons unsalted butter, and salt. Season to taste with salt and freshly ground pepper. Allowing the mixture to cool slightly will also prevent the eggs from coagulating. Add the egg yolks and mix rapidly with a wooden spoon until fully incorporated.
4. Roll it tight in plastic wrap to a large sausage about 5cm in diameter and let set overnight.
5. Cut now 1cm thick slices of and arrange on a baking tray.
6. Preheat the oven to 220 degrees with a rack in the center position. Sprinkle the top with the remaining grated cheese. Gnocchi alla romana can be prepped ahead up this stage and stored, covered with plastic wrap, in the refrigerator for up to 2 days.
7. Bake uncovered at 220 for 15 to 20 minutes or until a light golden crust is formed. Allow to cool for a few minutes before serving.
Ingredients
Whole Milk – 2 cups
Semolina – 175g
Salt – As needed
Unsalted Butter – 4 tsp
Parmigiano Reggiano – 1 heaping cup
Freshly Ground Black Pepper – As needed
Egg yolks – 2 large
Instructions
1. Heat the milk in a large saucepan over medium-high heat until tiny bubbles start to form around the edges of the pan and the liquid is just short of boiling.
2. Reduce the heat to low and slowly add the semolina flour in a very thin steady stream with one hand as you stir the mixture steadily with a stiff large whisk. The mixture will cook for roughly 15 to 20 minutes total, or until it becomes very thick and begins to pull away from the sides of the pan. It will be very loose for the first few minutes and will thicken to the consistency of a loose pudding within about 5 minutes. Once the mixture thick enough that it becomes difficult to continue whisking, switch to a wooden spoon. Continue stirring with a wooden spoon, scraping the sides of the pan as well, until the mixture begins to form a loose-ish mass and begins to pull away from the sides (approximately 15 to 20 minutes of total cook time). Remove from the heat. Allow the mixture to cool for a minute or two.
3. Stir in 2/3 of the grated parmesan cheeses, 2 tablespoons unsalted butter, and salt. Season to taste with salt and freshly ground pepper. Allowing the mixture to cool slightly will also prevent the eggs from coagulating. Add the egg yolks and mix rapidly with a wooden spoon until fully incorporated.
4. Roll it tight in plastic wrap to a large sausage about 5cm in diameter and let set overnight.
5. Cut now 1cm thick slices of and arrange on a baking tray.
6. Preheat the oven to 220 degrees with a rack in the center position. Sprinkle the top with the remaining grated cheese. Gnocchi alla romana can be prepped ahead up this stage and stored, covered with plastic wrap, in the refrigerator for up to 2 days.
7. Bake uncovered at 220 for 15 to 20 minutes or until a light golden crust is formed. Allow to cool for a few minutes before serving.
