Prepare the gnocchi alla romana – Italian Cuisine


Semolina, eggs, parmesan and butter: these gnocchi of the Lazio tradition are a simple dish to prepare that everyone likes

The gnocchi alla Romana they are an easy and tasty first course to prepare, based on semolina, which was traditionally prepared on Thursday in Lazio, to perhaps compensate for the lightness of the Friday dish, which in the Christian religion has always been considered a lean day.

The gnocchi alla romana are semolina discs enriched with eggs, parmesan and butter, which must form a very crunchy and tasty crust on the surface. Preparing them at home is quick and easy and the result is certainly effective.

gnocchi alla Romana

For 4 people you will need: 1 l of milk, 250 g of semolina, 120 g of butter, 80 g of grated parmesan, 2 yolks, nutmeg and salt. The chef's advice is to use semolina leftovers, which are after cutting the gnocchi, arranging them in a uniform layer on the bottom of the baking dish. Above this you arrange the gnocchi in ordered rows.

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