Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

GNOCCHI ALLA ROMANA

serves 6

Ingredients

  • 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)

Preparation

  • 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).
Print
Print
Gnocchi alla romana

Add Comment

* Required information
1000
Enter the word shark backwards.

Comments (0)

No comments yet. Be the first!