Best 2 Gnocchi Alla Romana Recipes

Gnocchi alla romana is a traditional Italian dish that has been enjoyed for centuries. This delightful dish is made with semolina flour, milk, butter, and cheese, and is often served with a tomato sauce or a simple butter and sage sauce. Gnocchi alla romana is a versatile dish that can be enjoyed as a main course or as a side dish, and it is sure to please everyone at your table. If you're looking for a delicious and easy-to-make recipe for gnocchi alla romana, you've come to the right place. In this article, we'll provide you with all the information you need to make this classic Italian dish at home.

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GNOCCHI ALLA ROMANA (BAKED SEMOLINA GNOCCHI)

Gnocchi Alla Romana (Baked Semolina Gnocchi) image

Not to be confused with the traditional potato gnocchi, gnocchi alla Romana are semolina dumplings, baked with cheese and butter. In this recipe, pancetta is added to the mix for a tastier version of this classical Roman dish.

Provided by clara

Categories World Cuisine Recipes European Italian

Time 1h10m

Yield 4

Number Of Ingredients 9

Ingredients

1 quart milk
5 tablespoons butter, divided
salt to taste
1 ½ cups fine semolina flour
2 egg yolks
1 ¼ cups grated Grana Padano cheese, divided
⅓ cup grated Gruyere cheese
1 (3 ounce) package pancetta bacon, diced
1 pinch ground nutmeg, or to taste

Steps:

Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.
Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 13 g, Cholesterol 189.8 mg, Fat 31.6 g, Fiber 0.1 g, Protein 21.7 g, SaturatedFat 18.3 g, Sodium 789 mg, Sugar 11.8 g

GNOCCHI ALLA ROMANA

Gnocchi alla Romana image

Categories Milk/Cream Appetizer Bake Parmesan Semolina Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 6

Ingredients

3 cups whole milk
3/4 cup semolina (sometimes labeled "semolina flour"; resembles fine yellow cornmeal)
1 teaspoon salt
1/4 cup plus 2 tablespoons unsalted butter, melted
3 oz finely grated Parmigiano-Reggiano (1 1/2 cups)
1 large egg

Steps:

Whisk together milk, semolina, and 1 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes. Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in egg.
Spread gnocchi mixture 1/2 inch thick on an oiled baking sheet and chill, uncovered, until very firm, about 1 hour.
Preheat oven to 425°F.
Cut out rounds from gnocchi mixture with a 2-inch round cookie cutter (push scraps into remaining mixture as you go) and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Make a small second layer in center of dish with any remaining rounds. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.
Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.

Tips:

Selecting the right semolina: Use a high-quality semolina that is finely ground and has a consistent texture. This will ensure that your gnocchi are smooth and have a delicate flavor.
Properly toasting the semolina: Toasting the semolina adds a nutty flavor to the gnocchi. Be sure to toast the semolina until it is golden brown, but not burned.
Using the right amount of liquid: The amount of liquid you need will depend on the type of semolina you are using and the desired consistency of your gnocchi. Start with a small amount of liquid and add more as needed until the dough comes together.
Kneading the dough properly: Knead the dough just until it comes together. Over-kneading will make the gnocchi tough.
Shaping the gnocchi: The traditional way to shape gnocchi is to roll them into small balls. However, you can also use a spoon or a gnocchi board to shape them.
Cooking the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top. Remove the gnocchi from the pot with a slotted spoon and drain them on paper towels.

Conclusion:

Gnocchi alla Romana is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up leftover semolina and it is also a good source of protein and fiber. With a little practice, you can make gnocchi alla Romana that are light, fluffy, and flavorful. Serve gnocchi alla Romana with your favorite sauce. Some popular options include tomato sauce, pesto, or Alfredo sauce. You can also add other ingredients to your gnocchi, such as vegetables, cheese, or meat. Gnocchi alla Romana is a delicious and versatile dish that can be enjoyed by people of all ages.