Gnocchi alla romana
Gnocchi alla romana is a typical Lazio recipe that consists of tasty discs of semolina characterized by a golden crust that develops during the cooking in the oven, made so fragrant thanks to the addition of butter and pecorino cheese.
The Roman gnocchi are traditionally seasoned with meatballs, with tomato sauce and parmesan cheese.
Gluten-free Gnocchi alla romana can also be made by replacing semolina with corn flour.
Gnocchi alla romana
Servings 10 portions
Ingredients
- 1 liter milk
- 125 gr butter
- 250 gr semolina
- 70/150 gr Parmesan or Pecorino cheese
- 5 egg yolks
- salt
- pepper
- laurel
- nutmeg
- Melted butter
Instructions
- Boil milk, add butter, salt, pepper, nutmeg.
- Add the semolina over low heat, and cook for a few minutes.
- Cool and then add the egg yolks, one at a time.
- Create a tight roll with the mixture, using baking paper and put to cool completely.
- Remove and cut into 2 cm slices.
- Lay in a baking pan, brush with melted butter and sprinkle with grit or pecorino cheese.
- Bake in the oven at 180 º C for 15/20 minutes.