Roman-style gnocchis are delightful and pillowy soft dumplings that can be prepared quickly and easily by hand. These light, airy dumplings are made from semolina flour, which gives them a unique texture and flavor. With just a few simple ingredients, you can make a delicious batch of Roman-style gnocchis that will impress your family and friends.
Here are our top 2 tried and tested recipes!
ROMAN-STYLE GNOCCHI
Gnocchi alla Romana are as delicious as they are virtually unknown. I feel like I've eaten a fair amount of Italian food, and I've been to Rome, but it wasn't until late in life that I discovered these wonderful, baked semolina dumplings.
Provided by Chef John
Categories Main Dish Recipes Dumpling Recipes
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Line a rimmed sheet pan with plastic wrap.
- Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low; continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking.
- Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter.
- Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish.
- With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle.
- Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese.
- Bake in preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 9.5 g, Cholesterol 176 mg, Fat 27.4 g, Protein 13.3 g, SaturatedFat 16.6 g, Sodium 789.2 mg, Sugar 8.8 g
ROMAN-STYLE GNOCCHI
Steps:
- Line a cookie sheet with aluminum foil and set aside.
- Heat the olive oil in a deep saucepan over medium heat. Once the oil is warm (not hot), add the garlic.
- When the garlic begins to get golden around the edges, about 2 minutes, stir in all of the milk and the salt.
- Bring the milk to a gentle simmer, stirring often to avoid a skin forming on the surface of the milk and to avoid scorching on the bottom.
- When the milk begins to lightly simmer, gradually stir in the semolina flour. Keep stirring and folding the mixture for about 3 minutes, until it begins to pull away from the sides of the saucepan.
- Add the melted butter and keep folding until all of the butter is incorporated into the semolina.
- When all of the butter has been absorbed, turn off the heat.
- Even out the surface of the semolina mixture with a flat, spatula and immediately add the egg yolk and the cheese, working quickly to spread the yolk over the entire surface of the semolina and then folding the yolk into the semolina. This must be done very quickly as you want to fold the mixture in on itself before the yolk has a chance to begin cooking.
- Once the yolk has been incorporated, add the Parmesan and continue alternating between stirring and folding the mixture until everything is blended together in a nice, dough-like mass.
- Turn mixture out onto the prepared cookie sheet and flatten the "dough" with the same spatula you used before, until it's about 3/8-inch thick (you can go to a 1/2-inch if you want a heartier gnocchi, it will just take a bit longer to cook).
- Set the cookie sheet aside and allow the gnocchi 'dough' to cool at room temperature until firm enough to handle, approximately 45 minutes.
- Cut the gnocchi into whatever shape or size you would like (at the restaurant we cut the gnocchi into rectangular 'fingers', but you can be creative and use a biscuit cutter or juice glass to make round gnocchi).
- Traditionally, Roman gnocchi are layered in a buttered dish and baked in the oven for 17 to 18 minutes at 425 degrees F. At 13 Gypsies we sear the gnocchi in a hot pan to form a crust of 'grilled' cheese while keeping the center moist and tender. Top with your favorite sauce and enjoy!
Tips:
- Use high-quality ingredients: The better the ingredients, the better the gnocchi will be. Use fresh, starchy potatoes, such as Russet or Yukon Gold.
- Don't overwork the dough: Overworking the dough will make the gnocchi tough. Mix the ingredients until they just come together.
- Let the gnocchi rest before cooking: This will help them hold their shape better.
- Cook the gnocchi in batches: Don't overcrowd the pot, or the gnocchi will stick together.
- Serve the gnocchi with your favorite sauce: Gnocchi can be served with a variety of sauces, such as tomato sauce, pesto, or Alfredo sauce.
Conclusion:
Roman-style gnocchi is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. With a few simple tips, you can make perfect gnocchi at home. So what are you waiting for? Give this recipe a try today!
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