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Gnocchi alla Romana (Baked Semolina Gnocchi)

Gnocchi alla Romana (Baked Semolina Gnocchi)

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Gnocchi alla Romana (Baked Semolina Gnocchi)

  • Serves
    4 as a side dish
Creator Notes

Quite utterly different from the historic potato gnocchi that many are oldschool to, these Roman-model gnocchi are fabricated from semolina flour, cooked in milk, and severely simpler to construct than rolling gnocchi off the tines of a fork.

These will likely be willing wisely upfront, handiest needing to brown within the oven sooner than serving, which makes this such a straightforward option for have to you get company. While you happen to hope to construct this more giant, you would add a béchamel sauce over the tip of these sooner than they scoot within the oven. This recipe is per one in Pellegrino Artusi’s 1891 cookbook, Science within the Kitchen and the Art work of Ingesting Neatly. —Emiko

  • Take a look at Kitchen-Approved

Ingredients

  • 2

    medium eggs


  • 1 cup

    (160 grams) mushy semolina flour

  • Salt


  • 2 cups

    (500 milliliters) milk


  • 1/3 cup

    (40 grams) lovely melting cheese similar to Gruyère or asiago, grated or diced


  • 1/4 cup

    (50 grams) butter, diced


  • 1/3 cup

    (40 grams or about a handful) grated Parmesan cheese

Instructions
  1. In a bowl, beat the eggs with the flour and a pinch of salt unless wisely mixed. Slowly add the milk unless you get a soft mixture, then add the cheese. Spot the mixture in a medium saucepan (1-liter ability) and, over medium warmth, chase constantly unless you produce a in actuality thick mixture, cherish thick porridge or oatmeal, about 5 minutes.
  2. Flip the mixture out onto a cookie tray sprayed or sprinkled with some water and, with moist fingers (or a moist spatula), pat the mixture the general scheme down to a thickness of about 1 centimeter utilizing the palm of your hand. Enable to cool entirely.
  3. Grease an ovenproof casserole pan with 1/3 of the butter and preheat the oven to 390º F/200º C. With a 2 traipse (5 centimeter) spherical cookie cutter (and even a glass), decrease out the mixture into rounds (it helps have to you get a dish of water to dip the cutter into after every spherical). Spot the gnocchi in rows, a tiny bit overlapping, within the willing pan. Tuck a pair of cubes of butter between the gnocchi, and prime with the leisure of the butter and the Parmesan cheese. Bake for about 20 minutes, unless golden brown on prime. Let stand for five minutes sooner than serving.

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