Gnocchi Alla Romana
Comfort food at its best – no more to be said! Either enjoy plain or with a fresh tomato sauce. Rich, delicious and very easy to make. An excellent alternative to the traditional potato gnocchi which certainly requires a certain amount of skill and patience.
4
20 minutes
25 - 30 minutes
180ºC
Ingredients
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700ml milk
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150g semolina
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Pinch of salt
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Freshly ground black pepper
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Pinch of grated nutmeg
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1 bayleaf
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1 egg
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125g fresh Parmesan cheese plus 2tbsp extra for topping- grated
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60g butter
Instructions
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Make savoury semolina:
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01 Bring milk, salt, bayleaf and nutmeg to the boil, reduce heat.
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02 Add semolina slowly, stirring constantly with a wooden spoon. Do not allow the mixture to burn.
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03 Continue cooking uncovered, stirring often, for 10-15 minutes or until a spoon can stand unsupported in the mixture.
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04 Remove from the heat. Allow to cool.
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05 Combine lightly beaten eggs and grated Parmesan. Beat into the semolina mixture.
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Assemble for baking:
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06 Spread into a well-oiled baking dish. Smooth flat with a wet spatula and allow to firm up in the fridge for up to one hour or so.
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07 Before baking, using a lightly oiled pastry cutter, cut shapes in the semolina mixture and place these in a well-buttered baking dish. Pour over melted butter and sprinkle with extra grated Parmesan.
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08 Bake in a moderate oven for 15-20 minutes or until crisp and golden.
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09 Best served immediately either on their own or with a hot, spicy tomato sauce.
Notes
If time is short and you are not able to allow the gnocchi to firm in the fridge, leave whole and bake immediately, however, if you do have time to chill, just make sure that you still include the extra bits left over from the cutter. I always sneak them in by placing on the base of the baking dish first, and then top with the gnocchi shapes. A great lunch or suppertime family treat which is suitable for freezing.
