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- Roman Gnocchi, the original recipe
Easy
45min
4 People
Roman Gnocchi, the original recipe
Roman gnocchi are perfect for any occasion. Try them, not only on Thursdays!
Ingredients
4 People
250 g of semolina
2 egg yolks
1 l of milk
100 g of grated Parmigiano Reggiano
100 g of butter
50 g of grated Pecorino Romano
Nutmeg
Salt
Description
Like the most classic potato gnocchi, Roman gnocchi are also easy to prepare and are a perfect autumnal first course to eat together with the whole family when the days start to become a bit colder. They are also great for the office lunchbox, Roman gnocchi are delicate, soft inside and crispy on the surface.
They are also perfect as finger food for aperitif if presented in single portion cups, Roman gnocchi are very versatile and can be served in their classic version, in white, or accompanied by a tasty tomato sauce. For the more greedy, a carbonara cream will be sublime!
Together with chicken with peppers and Roman-style saltimbocca, these gnocchi will take you back to the ingredients of the Capital, those typically Italian flavors that have managed to conquer all of Italy!
Discover the original recipe of Roman gnocchi, to prepare for Thursday... But not only!
Procedure
1
Start preparing the Roman gnocchi by putting the milk in a saucepan, put it on the heat and add a knob of butter, a pinch of salt and a pinch of nutmeg. When the milk starts to boil, add the semolina in a rain stirring vigorously with a whisk. This way you will avoid the formation of lumps. Continue stirring for a few minutes, waiting for the mixture to become thick. At this point turn off the heat and add the egg yolks stirring with a spoon to mix all the ingredients well.
2
Add the grated Parmigiano Reggiano, mix well and pour the obtained mixture onto a baking tray covered with baking paper. Roll the mixture in the baking paper until you form a cylinder that you will shape with the palms of your hands. Place the obtained roll in the refrigerator for 20-25 minutes, so that it takes the right shape by cooling.
3
Remove the Roman gnocchi mixture from the refrigerator, remove the baking paper and cut the cylinder into discs about 1.5 cm thick. To facilitate cutting, wet the knife blade with cold water.
4
Butter a baking dish, arrange the gnocchi inside and sprinkle with melted butter, grated Pecorino Romano and bake at 180°C for 15 minutes. At the end of cooking switch to the grill function for another 5 minutes. Your Roman gnocchi will be well gratinated, crispy on the surface and very soft at heart.
Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.
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