The BBC Good Food logo
Gnocchi alla romana with tomato sauce served in a roasting dish

Gnocchi alla romana

By
A star rating of 4 out of 5.1 ratingRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 1 hr chilling
  • More effort
  • Serves 6

Enjoy this gnocchi with a homemade tomato sauce or even a beef ragu. The sauce is rich, buttery and soothing – and you don’t even need to chop an onion

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal629
fat40g
saturates25g
carbs45g
sugars14g
fibre2g
protein20g
salt1.1g
Advertisement

Ingredients

  • 1.2l milk
  • 250g fine semolina
  • 115g butter , cubed, plus extra for the dish
  • 125g grated parmesan or vegetarian alternative, plus extra to serve
  • 3 egg yolks

For the sauce

  • 2 x 400g cans plum tomatoes , drained and roughly chopped
  • 75g butter
  • 1 onion , peeled and halved

Method

  • STEP 1

    Put the milk in a large saucepan with a pinch of salt and heat until you can see steam rising from it. Whisking all the time, sprinkle in the semolina in a slow and steady stream. The mixture will thicken and become hard to whisk. When all the semolina is in, lower the heat to medium-low and start to beat the mixture with a wooden spoon. Cook until it starts to leave the sides of the saucepan and is very thick. Take the pan off the heat. Stir in half the butter and all the cheese until they are completely incorporated, then add the egg yolks one at a time, stirring until they are mixed in too. Taste the mixture for seasoning.

  • STEP 2

    Spread the mixture out in a medium (about 30 x 20cm) baking tin to the thickness of about 1.5 cm, making it as smooth as possible. Cover and when cool, put in the fridge to firm up – it will take about 45 mins-1 hr.

  • STEP 3

    For the sauce, tip everything into a saucepan and season well. Simmer gently for 45 mins, stirring every so often. Heat oven to 220C/200C fan/gas 7.

  • STEP 4

    Butter a gratin dish or baking dish (about 30cm wide). Using a pastry cutter or the rim of a glass, cut out rounds of the gnocchi mixture about 4cm across and lay them, slightly overlapping, in the dish. Melt the rest of the butter and pour it over the top, then scatter a generous amount of parmesan on top. Bake in the oven for about 25-30 mins or until the gnocchi are sizzling on top and golden.

  • STEP 5

    Take the onion out of the tomato sauce, check the sauce for seasoning and serve with the gnocchi.

Goes well with

Recipe from Good Food magazine, April 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content