Gnocchi alla romana

Supplements and sauces Italian cuisine lunch
Total: 1 hr 40 min. | Active: 30 min.
vegetarian

Unlike traditional potato gnocchi, gnocchi alla romana is made from durum wheat semolina. This dish makes a wonderful accompaniment or a simple main and can be easily prepared in advance. By making them in rolls, the gnocchi can be shaped into medallions, without any leftover semolina mixture from the cutting process.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 portions

Gnocchi mixture
1 litre milk
30 g butter
1 tsp salt
250 g durum wheat semolina
a little  nutmeg
a little  pepper
1  egg
50 g grated Parmesan
To shape
50 g grated Parmesan
8  sage leaves
50 g knobs of butter

How it's done

Gnocchi mixture

Bring the milk to the boil in a pan with the butter and salt. Stir in the semolina, reduce the heat, simmer over a very low heat, stirring constantly to form a thick paste. Remove the pan from the heat, cover and leave to absorb for approx. 10 mins. Stir in the cheese and egg. Place half of the mixture on a sheet of baking paper, shape into a roll approx. 6 cm in diameter with the help of the baking paper. Repeat the process with the remaining mixture. Cover the rolls and leave to cool.

To chill

Chill the covered rolls for at least 1 hr. or overnight.

To shape

Unwrap the semolina rolls. Using a knife that has been rinsed in cold water, cut the rolls into approx. 1.5 cm slices. Place the gnocchi in the prepared dish so that they overlap slightly. Sprinkle with the parmesan, followed by the sage and knobs of butter.

To bake

Approx. 30 mins. in the lower half of the oven.

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