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Gnocchi alla romana

Prep Time 25 minutes minutes
Cook Time 30 minutes minutes
Servings 6 minutes

Ingredients

  • For the Gnocchi alla romana:

  • 3 cups whole or low fat milk
    3/4 cup semolina flour or yellow polenta
    1/2 teaspoon salt
    1/4 cup plus 2 tablespoons unsalted butter, melted
    3 oz finely grated Parmigiano-Reggiano (1 1/2 cups)
    2 large eggs
    2 cups of pasta or Marinara sauce (optional)
  • Directions

    • Whisk together milk, semolina, and 1/2 teaspoon salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes.
      Remove from heat and stir in 2 tablespoons butter and 3/4 cup Parmigiano-Reggiano. Beat in eggs.
      Spread gnocchi mixture 1 inch thick on an oiled baking sheet or a 9-inch square baking pan and chill, uncovered, until very firm, about 1 hour.
      Preheat oven to 425°F.
      Cut out squares, or other shapes from gnocchi mixture and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano-Reggiano.
      Bake in middle of oven until gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.
      Serve with hot pasta or Marinara sauce (optional).

    Find it online:

    https://pageturnercookbooks.com/recipe/1190-Gnocchi-alla-romana