Gnocchi alla romana

Gnocchi alla romana

Serve an aperitivo first then eat like a Roman with this dish from the great Italian city

Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Total time

1 hour 30 minutes

Method

  1. Heat the milk with 1/2 tsp salt and 20g butter in a non-stick pan. When it boils, sprinkle in the semolina, whisking to prevent lumps from forming. Bring the mixture to the boil. Lower heat and simmer for 15-20 minutes, stirring occasionally. The mixture will be very thick.
  2. Remove from heat and beat in the remaining 20g butter, and then the egg yolks, one at a time. Stir in the parmesan and season with salt.
  3. Sprinkle a little cold water onto a work surface. Spread the mixture onto it, in an even layer about 1cm thick. Cool for at least 2 hours.
  4. Heat the oven to 220c/fan 200C/gas 7.
  5. Butter a shallow baking dish. Cut the semolina into 6cm rounds. Put the trimmings in the bottom of the dish. Pour over a little melted butter and sprinkle with parmesan. Cover with a layer of cut-out circles, overlapping them slightly. Sprinkle with nutmeg and parmesan, and drizzle with more butter. Continue layering until all the ingredients have been used.
  6. Bake for about 20 minutes, or until the top is browned. Remove from the oven and allow to stand for 5 minutes before serving.

Per serving

656 kcalories, protein 25.6g, carbohydrate 60.6g, fat 36.2 g, saturated fat 20.4g, fibre 1.3g, salt 1.08 g

Recipe from olive magazine, February 2009.

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Latest comments and suggestions

  • Binder photo dandifiedviolence

    05 February 2009

    dandifiedviolence commented on this recipe

    Isn't gnocchi supposed to be made with potato?

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  • Binder photo J

    05 February 2009

    J commented on this recipe

    Ordinary Gnocchi is made from potatoes but this is Gnocchi alla Romana and quite different. Try it, it's wonderful!

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  • Binder photo Happy Becky

    05 February 2009

    Happy Becky commented on this recipe

    An interesting idea, but the description is misleading. If you have to allow the semolina to cool for 'at least' 2 hours, the dish can't possibly be ready in an hour and a half. Also, 36 grams of fat and 600-odd calories per portion? Not for me, thanks

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  • Binder photo Ruth

    05 February 2009

    Ruth commented on this recipe

    I'm sorry, but we're all allowed a treat sometimes, so please can we not go on about calories and fat. Delicious, I recommend.

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  • Binder photo sally

    10 February 2009

    sally rated and commented on this recipe

    3 stars

    Not quite sure what to make of this one! It is tasty but too much butter for me, I would probably try it again but would definitely leave out the melted butter, it really doesn't need it, (and I don't mean from the calorie point of view! It is just too greasy!)

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  • Binder photo honeybee

    05 December 2009

    honeybee rated and commented on this recipe

    3 stars

    This was good, but like Sally was not sure what to make of it. It didn't have the look or feel of a main meal even though it's loaded with protein - eggs and cheese. Went for a tomato and herb sauce. Used just enough melted butter to brown the top - I agree it doesn't need more.

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Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Total time

1 hour 30 minutes

Ingredients

FOR BAKING

  • 60g butter , melted
  • 60g parmesan , grated
  • ½ tsp grated nutmeg
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Per serving

656 kcalories, protein 25.6g, carbohydrate 60.6g, fat 36.2 g, saturated fat 20.4g, fibre 1.3g, salt 1.08 g

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