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Gnocchi alla romana
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Source: https://recipheon.com/en/recipes/main-dishes/gnocchi-alla-romana
About this recipe
Gnocchi alla romana are soft semolina rounds baked with butter and Parmesan until golden. Use fine durum wheat semolina, also sold as semolino. Cooked in milk, it forms a thick mixture that you enrich with egg yolks and cheese. Spread it in an even layer and chill thoroughly: a firm mixture cuts cleanly without smearing the edges. Spread the trimmings over the bottom of the dish and overlap the rounds on top so they keep their shape and develop an appetizing crust. After baking, the centers stay soft and the tops are fragrant with butter and cheese. This makes four main-course servings; allow time for the mixture to cool and chill, too.
Ingredients
Semolina rounds and baking
250 g dry fine durum wheat semolina (semolino)
1000 ml milk (3.2% fat)
80 g unsalted butter (82% fat), divided
80 g finely grated Parmigiano Reggiano, divided
2 raw yolks from size M eggs, approximately 36 g total without the whites
5 g salt
0.2 g ground nutmeg
Steps
In a heavy-bottomed saucepan, heat the milk with 40 g butter, the salt and nutmeg over medium heat for approximately 8–10 minutes, stirring, until it comes to a gentle boil. Reduce the heat to low and gradually pour in the semolina, whisking vigorously so no lumps form. Cook for approximately 8–10 minutes, stirring constantly with a spoon and scraping the bottom, until the mixture is very thick and firm and begins to pull away from the sides of the pan.
AI-generated Remove the pan from the heat and let the mixture cool for approximately 5–10 minutes, stirring a few times. It should remain warm, but not very hot or visibly steaming; wait longer if needed so the yolks do not curdle. Add the yolks and 50 g Parmesan, then stir vigorously until evenly combined.
Transfer the warm mixture to a baking sheet lined with parchment paper and cover with a second sheet of paper. Use a rolling pin over the paper to spread it into a layer approximately 1 cm thick, forming a rectangle approximately 30 × 40 cm. Let cool on the counter for approximately 15–20 minutes, then refrigerate for approximately 30–40 minutes, until cool, firm and easy to cut cleanly; if it is still soft, chill longer. Toward the end of this time, preheat the oven to 200°C on the conventional (no-fan) setting.
Reserve 5 g butter for greasing the dish, then melt the remaining 35 g in a small saucepan over low heat and set aside. Brush the rim of a round cutter or glass approximately 6 cm in diameter with a tiny amount of this butter. Remove the top sheet of paper and cut rounds close together from the chilled mixture; you will get approximately 30–35 rounds. Save all the trimmings and reserve the rest of the melted butter to pour over the top.
AI-generated Grease a baking dish approximately 30 × 25 cm with the reserved 5 g butter. Spread all the trimmings in a thin, even layer over the bottom, then arrange the rounds on top in 4 rows, overlapping them slightly. Pour over the reserved melted butter and sprinkle with the remaining 30 g Parmesan; if the butter has solidified, warm it briefly before pouring.
AI-generated Place the dish on the middle rack of the preheated oven and bake for approximately 25–30 minutes, until the tops and edges of the rounds are golden. The rounds should have a delicate crust and a soft center.
After removing the gnocchi from the oven, let them rest for approximately 5 minutes. Divide the rounds together with the layer of trimmings into 4 main-course servings and serve warm.
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