GNOCCHI ALLA ROMANA - ITALIAN RECIPES BY GIALLOZAFFERANO
Gnocchi alla romana are round discs of semolina dough, characterized by a pleasant, pecorino cheese crust.
Provided by GialloZafferano
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 5
Number Of Ingredients 8
Steps:
- To prepare gnocchi alla romana , place the milk in a pan over the heat, and add a knob of butter (about 2 tbsp (30 g) of the total amount), salt 2 , and a pinch of nutmeg 2 ; as soon as the milk starts to boil, whisk in the semolina 3 , stirring vigorously to prevent the formation of lumps.
- Cook the mixture over low heat for a few minutes, until it has thickened 4 ; remove the pan from the heat and add the two yolks 5 to the mixture, stirring this time with a wooden spoon 6 .
- Add the Parmesan cheese 7 and stir again 8 . Now pour half of the dough, still hot, on a sheet of baking paper 9 .
- and using your hands, give it a cylindrical shape 10 . To avoid scalding your hands, first put them under cold running water. Once you have obtained a uniform cylinder, wrap it in baking paper 11 . Do the same with the other half of the dough you had put aside. Place the two rolls 12 in the refrigerator for about twenty minutes.
- Once cooled, you will have a compact dough that you can easily slice with a knife 13 . To make cutting easier, we recommend wetting the blade with water. Once you have obtained about 40 pieces, place them on a previously buttered baking tray 14 and sprinkle them with melted, not hot, butter (about 5 tbsp) (70 g) 15 .
- Sprinkle the surface with Pecorino Romano 16 and bake in a static preheated oven at 400° F (200° C) for 20-25 minutes (if you use a convection oven, 350° F, 180° C, for 15 minutes). Now turn on the grill and gratin the top for 4-5 minutes. Once ready 17 serve your gnocchi alla romana hot 18 !
Nutrition Facts : Calories 606 kcal, CarbohydrateContent 51.2 g, SugarContent 11.1 g, FatContent 34.7 g, SaturatedFatContent 20.02 g, FiberContent 1.4 g, CholesterolContent 205 g, SodiumContent 907 g
GNOCCHI ALLA ROMANA RECIPE | BBC GOOD FOOD
Enjoy this gnocchi with a homemade tomato sauce or even a beef ragu. The sauce is rich, buttery and soothing – and you don’t even need to chop an onion
Provided by Diana Henry
Categories Dinner, Main course
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 6
Number Of Ingredients 8
Steps:
- Put the milk in a large saucepan with a pinch of salt and heat until you can see steam rising from it. Whisking all the time, sprinkle in the semolina in a slow and steady stream. The mixture will thicken and become hard to whisk. When all the semolina is in, lower the heat to medium-low and start to beat the mixture with a wooden spoon. Cook until it starts to leave the sides of the saucepan and is very thick. Take the pan off the heat. Stir in half the butter and all the cheese until they are completely incorporated, then add the egg yolks one at a time, stirring until they are mixed in too. Taste the mixture for seasoning.
- Spread the mixture out in a medium (about 30 x 20cm) baking tin to the thickness of about 1.5 cm, making it as smooth as possible. Cover and when cool, put in the fridge to firm up – it will take about 45 mins-1 hr.
- For the sauce, tip everything into a saucepan and season well. Simmer gently for 45 mins, stirring every so often. Heat oven to 220C/200C fan/gas 7.
- Butter a gratin dish or baking dish (about 30cm wide). Using a pastry cutter or the rim of a glass, cut out rounds of the gnocchi mixture about 4cm across and lay them, slightly overlapping, in the dish. Melt the rest of the butter and pour it over the top, then scatter a generous amount of parmesan on top. Bake in the oven for about 25-30 mins or until the gnocchi are sizzling on top and golden.
- Take the onion out of the tomato sauce, check the sauce for seasoning and serve with the gnocchi.
Nutrition Facts : Calories 629 calories, FatContent 40 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 2 grams fiber, ProteinContent 20 grams protein, SodiumContent 1.1 milligram of sodium
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