Gnocchi Alla Romana (Roman Semolina Gnocchi
Freshly baked, these semolina medallions possess an irresistible and mouthwatering appeal as they emerge from the oven. The golden crust, adorned with a layer of melted cheese, encases a delightfully smooth and buttery interior that simply melts in your mouth. Gnocchi alla Romana are truly comforting and crowd pleasing!
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Ingredients
- 1 liter milk
- 250 g semolina
- 20 g butter
- 1 teaspoon Salt
- 150 g Parmesan cheese freshly grated divided
- 2 egg yolks
Instructions
- In a saucepan, heat the milk until it reaches a simmer. Stir in the salt, creating a gentle whirlpool effect. Gradually sprinkle the semolina into the milk in a slow and steady stream. Stir continuously during this quick process to prevent the formation of lumps, allowing the mixture to form a cohesive mass.
- Whisk the butter into the mixture and stir until fully incorporated. Follow by adding half of the grated cheese and thoroughly combining it with the other ingredients. Turn off the heat and remove the saucepan from the stove.
- Slowly incorporate the pre-whisked eggs into the mixture, ensuring a gradual addition to prevent curdling.
- Pour the semolina mass onto a parchment-lined baking sheet, using a spatula to smoothen the surface and spread it evenly. Allow it to cool and harden for a minimum of one hour.
- Preheat the oven to 200°C (400°F) and generously butter another baking sheet.
- Using a cookie cutter, create round disks or alternatively cut the semolina into squares. Arrange the disks slightly overlapping on the prepared baking sheet. Sprinkle the rest of the grated cheese on top and place in the oven.
- Bake for 15-20 minutes until the gnocchi are lightly puffed and golden. For an added cheesy crust, broil for 2-3 minutes.
- Once removed from the oven, serve the semolina gnocchi with a choice of red sauce or brown butter sage for a delightful culinary experience.
Notes
