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
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Musimenta desire
[email protected]I'm not sure what went wrong, but this recipe was a complete failure.
Billa Billa
[email protected]This recipe is a waste of time and ingredients. The gnocchi were inedible.
Jonathan Okello
[email protected]I would not recommend this recipe. The gnocchi were hard and the sauce was too runny.
Elias AskarYar
[email protected]This recipe was a disaster! The gnocchi were gluey and the sauce was tasteless.
bvc bvc
[email protected]I tried this recipe, but the gnocchi didn't turn out well. I think I used the wrong type of flour.
Samuel Frimpong
[email protected]The gnocchi were a bit too dense for my liking. I think I over-kneaded the dough.
Seth Speight
[email protected]These gnocchi were a little bland for my taste. I added some extra salt and pepper to the sauce.
Azfreen Fatima
[email protected]I'm a beginner cook, and this recipe was easy to follow. The gnocchi turned out great!
ArslanKhan Dahani
[email protected]I didn't have any Parmesan cheese, so I used Asiago cheese instead. It was still delicious.
Kelebogile Ramoonwa
[email protected]I followed the recipe and used semolina flour instead of all-purpose flour. The gnocchi turned out amazing!
Rosemary Oleary
[email protected]These gnocchi were easy to make and turned out great! I will definitely be making them again.
2p2 Gaming
[email protected]I'm so glad I tried this recipe. The gnocchi were delicious, and the sauce was perfect.
HAKIM 45 YT
[email protected]These gnocchi were a hit with my family! Everyone loved them, even my picky kids.
Dorcas Luyeye
[email protected]I followed the recipe exactly, and the gnocchi turned out perfectly. They were light and airy, and the sauce was creamy and flavorful.
Brilliant Sebalo
[email protected]This dish was a bit more work than I expected, but it was definitely worth it. The gnocchi were so good, and the sauce was to die for.
Shaking Miey
[email protected]I'm not usually a fan of gnocchi, but these were delicious! The sauce was creamy and flavorful, and the gnocchi were cooked perfectly.
Frederick Hillis
[email protected]Wow, these gnocchi were fantastic! The texture was light and fluffy, and the flavor was spot-on. I loved the crispy Parmesan crust on top.