Roman-style gnocchi: the original recipe – Italian Cuisine


Few genuine ingredients for a dish rich in taste: here is the traditional recipe for gnocchi alla romana and the tips to cook them perfectly!

The gnocchi alla Romana they are a typical dish of the peasant cuisine of Lazio, prepared with a poor traditional ingredient: the semolina. Despite the name of this dish, gnocchi alla romana have nothing to do with the classic potato gnocchi that we all know: in addition to not including flour in their recipe, gnocchi alla romana have a form completely different and provide one cooking unusual, performed in milk. The result is a truly delicious dish, thanks to ingredients such as butter and the cheese, from the crispy crust obtained with the gratinatura.

Roman-style gnocchi: traditional recipe!

Let's see then the recipe for gnocchi alla romana, starting from the necessary ingredients up to our useful tips.

Ingredients for 4 people

1 l milk
250 g semolina
120 g butter
80 g grated parmesan or parmesan
2 yolks
nutmeg
salt

Method

To prepare the gnocchi alla romana, bring the milk to a boil and add 20 g of butter and a pinch of salt. Once the boil is reached, pour the semolina in the rain, stirring first with a whisk to avoid the formation of lumps and then, as soon as it begins to thicken, helping yourself with a spoon. Cook the dough obtained for about 15 minutes. Turn off the heat and season with a grated nutmeg, a spoonful of grated Parmesan and the yolks.

Pour the mixture on a tray moistened with water and level it using a spatula or a rolling pin, until a thickness of 1.5-2 cm is obtained. Let cool completely, even in the fridge for about 20 minutes.

At this point you can cut the gnocchi alla romana: with a round pastry cutter or with a small glass, you obtain discs of about 4-5 cm each.

In a saucepan, melt 80 g of butter; in the meantime grease a baking sheet with a piece of butter and arrange the gnocchi in layers. Sprinkle them with abundant parmesan or grated Parmesan and drizzle them with melted butter. Finally, bake them at 200 ° C until they are well au gratin on the surface.

Let it cool slightly and serve. If you like, perfume with some sage leaves.

Roman dumplings: useful tips

After cutting the gnocchi alla romana, you will have leftovers: these “refuse”Can be broken up and placed on the bottom of the dish to create a more uniform bottom layer.

Alternatively, you can try one alternative technique: once the dough is ready, pour it a little at a time on the baking paper and use it to help you create uniform cylinders (you will burn your hands a little, but it will be even easier to make the discs!). After resting the cylinders in the refrigerator for about 20 minutes, they will be more compact and you can cut perfect discs with the knife.

An idea for the little ones? You can use this recipe and cut out some creative forms and fun together with children!

Roman-style gnocchi in the microwave

Roman-style gnocchi can also be cooked with the help of microwave. The procedure is the same as the classic recipe: once the pan with gnocchi is ready, well sprinkled with melted butter or sprinkled with soft butter flakes, put it in the microwave and cook for about 10 minutes in operation grill, until they are golden brown.

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