Roman-Style Gnocchi (Gnocchi alla Romana) with Semolina Flour
 
Prep time
Cook time
Total time
 
Best authentic Italian Gnocchi alla Romana recipe.
Author:
Cuisine: Italian
Serves: 5
Ingredients
  • 250 gr / 8.8 oz/ 1½ cup semolina flour (or semola rimacinata di grano duro)
  • 1 lt / 4 cups whole milk
  • 2 tsp salt
  • 100 gr / 3.5 oz / ¾ cup butter (at fridge temperature)
  • 140 gr / 5 oz / 1¾ cup Parmigiano Reggiano cheese finely grated + more for baking
  • 1 large egg
  • 2 large egg yolks
  • a pinch of nutmeg
Instructions
  1. In a heavy bottomed saucepan, bring the milk to a lightly simmer, then add salt, nutmeg and semolina flour then stir well with a whisk to avoid lumps.
  2. Continue to stir with a wooden spoon and cook for at least 10 minutes, or until it begins to pull away from the sides of the saucepan. The mixture should be like some thick and firm mashed potatoes.
  3. Remove from heat and add cold butter.
  4. Add Parmigiano cheese and stir with a wooden spoon until all the butter is melted and absorbed.
  5. Quickly add the egg and yolks and stir until all is well mixed.
  6. Put the dough over a silpat or a baking paper, cover with a cling film or plastic wrap or another silpat and roll with a rolling-pin until it's flattened to about 1-2 cm / 0.40-0.80 inches.
  7. Leave to cool in the fridge for at least 1 hour.
  8. Once cooled in the fridge, you can cut the dough in circles with a round pastry cutter (5-8 cm / 2-3 inches Ø) or in squares or rhombus with a knife. It the dough has not cooled enough and it's sticky, plunge the cutter into some water to help you (or brush it with some extra virgin olive oil).
  9. If you choose the classic form (circle) you can put the remaining pieces of dough under the circle ones in the baking pan. If the dough is still soft and mixable you can re-knead what is left and roll out again to make other Gnocchi.
  10. Spread butter onto one or more casserole (to make some single serving dishes) or onto a baking pan.
  11. Line up Gnocchi into the pan and, if you like, overlap them a bit.
  12. Sprinkle some more Parmigiano Reggiano and/or Pecorino Romano cheese over Gnocchi.
  13. Pour some melted butter on.
  14. Bake at 200°C / 425°F / gas mark 7 for about 20-30 minutes.
  15. At the end, if Gnocchi don't have a golden crust, just switch to the broil/grill setting for a couple of minutes.
Recipe by Ilaria's Perfect Recipes at https://www.ilariasperfectrecipes.com/romana-roman-style-gnocchi-semolina-best-authentic/