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Semolina Gnocchi Romana recipe
Semolina Gnocchi Romana recipe
This Semolina gnocchi Romana recipe is a traditional baked semolina gnocchi dish from Rome. Unlike traditional potato – based gnocchi these gnocchi are made with semolina flour, milk, butter, eggs and pecorino cheese. The dough is cooked like a thick porridge, spread out, then cut into rounds or squares before being layered in a baking dish. They are then topped with melted butter and pecorino Romano cheese, and baked until golden brown and crispy on top.
The result is a rich , creamy , slightly crispy gnocchi dish with a delicate nutty flavor from the browned butter and pecorino. Semolina gnocchi Romana is often served as a first course and pairs well with a simple salad or roasted meats. It’s a comforting rustic dish that showcases the simplicity and elegance of Italian cuisine.
Sauce Variations for this Semolina gnocchi Romana recipe
- Truffle cream sauce: Saute minced garlic in butter, then add heavy cream, some pecorino Romano, and a drizzle of truffle oil. Simmer until thickened, then pour over the gnocchi before baking for a luxurious twist.
- Tomato basil sauce: Make a simple sauce by sauteing garlic in olive oil, then adding crushed San Marino tomatoes, salt and fresh basil. simmer until thick . then spoon over the baked gnocchi for a slightly tangy taste.
- Gorgonzola Walnut Sauce: Melt gorgonzola in a pan with a splash of milk or cream, then stir in chopped toasted walnuts. Drizzle over the gnocchi before baking for a bold, creamy and nutty flavor.
Each of these variations adds a unique flavor to this classic semolina gnocchi Romana recipe while still staying true to its rich and comforting beginnings, ENJOY!!!!
Ingredients
- 3 cups milk
- 1 cup semolina flour
- pinch of nutmeg
- 1 egg
- 1 cup grated pecorino Romano
- salt and pepper to taste
- SAUCE INGRIDENTS
- 1/2 stick melted butter
- 1/2 cup grated pecorino Romano
Instructions
- brush a 10 x 12 baking sheet with olive oil
- In a sauce pan over medium high heat bring milk ,salt and nutmeg to a low boil.
- Very slowly in a steady stream add the semolina flour stirring continuedly with a wisk to avoid lumps
- Continue cooking uncovered for 10 -15 minutes stirring frequently. The mixture will be very thick and pull away from the sides of the pan when it is ready to be removed from the fire.
- In a small bowl wisk the egg with the 1 cup of pecorino cheese. Add this to the semolina mixture mixing until well combined.
- Spread the gnocchi mixture unto the prepared baking sheet. Use damp fingers to press the mixture smooth to a 1/4 inch thickness. Refrigerate for at least 60 minutes
- Spread a shallow oven proof casserole dish with butter.
- once the semolina is firm cut out circles using a 2 inch cookie cutter or glass of the similar size.
- Arrange the gnocchi circles overlapping each other in the prepared casserole dish.
- Melt the remaining 1/2 stick of butter in the microwave. Pour the melted butter over the gnocchi, top with the remaining pecorino Romano, and bake in a preheated 375- degree oven for 25-30 or until the top is golden . Sprinkle with additional cheese and chopped Italian parsley. ENJOY!!!
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