Semolina Gnocchi Romana Recipe
Semolina Gnocchi alla Romana is a classic Roman dish made with creamy semolina, Parmesan cheese, and butter, shaped into rounds and baked until golden and crisp around the edges. Rich, comforting, and simple, it's a delicious Italian side dish or first course.
Ingredients
- 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.
Notes
Spread the cooked semolina mixture evenly on a lightly buttered surface and let it cool completely before cutting. This makes it much easier to form neat, uniform rounds.