Buckle up, gnocchi enthusiasts, we’re diving into the legendary Gnocchi alla Romana! It’s like a flavor party straight outta Rome, where semolina dreams become a velvety reality. Get ready to twirl those fork tines and savor every bite. Italian comfort food, here we come!
The raw materials:
Milk;
Semolina flour;
Butter;
Egg(s);
Parmigiano Reggiano;
Nutmeg (optional but suggested);
Salt;
Black pepper (optional);
Extra virgin olive oil (optional).
Let’s get cooking, kitchen rockstars! Here’s the game plan for making the dreamiest gnocchi alla romana.
- Pot’s on, heat’s on, milk’s in, butter’s in. Let’s melt it.
- While the milk’s warming up swoop in a pinch of salt and a pinch of grated nutmeg.
- Bring the milk to a boil;
- Semolina flour, your moment has arrived; dive in when those milk bubbles start dancing (don’t wait too long or the boiling becomes too strong causing the to come out from the pot).
- Stirring galore! Stir, stir, stir until the milk is absorbed by the semolina like a flavor sponge. Quick game, it will just take a couple of minutes.
- Heat, you’re outta here! Turn it off.
- Toss the egg (or two yolks) in and start whisking as soon as it touches base, you don’t want the egg to cook before it’s well combined.
- Parmigiano Reggiano’s joining the crew, give it a good swirl.
- Pop that mix into a tray or casserole with a baking sheet while it’s still warm and flatten it like you’re taming a culinary beast.
- Cool-down time. Let the mix rest for some time. Cover it with plastic wrap.
- Heat, get ready to rumble once more. Crank up the oven to 200°C (400°F)! Prepare for flavor lift-off.
- Ready, set, unwrap! Plastic wrap, your time is up. Tray (or casserole), it’s showtime! Flip it onto a cutting board. And now baking sheet, step aside, it time to slice and dice!
- Traditionally we should cut the mix into rounds (medaglioni) with a glass or cookie cutter and tradition’s cool, but we’re all about speed, so grab the knife and slice up that mix into tasty cubical gnocchi.
- Gnocchi, back in the casserole (lighly greased if you please).
- Melt some butter or drizzle that extra virgin olive oil on top of the gnocchi. Then, sprinkle on grated cheese like it’s snowing (want some meaty treat? Add some prosciutto cotto, ham, or bacon).
- Casserole’s ready for its flavor symphony in the oven. 15 to 20 minutes or more to have more of that crunchy crust.
- Drumroll, please! It’s plating time. Prepare to dish out some gnocchi magic that’ll make your taste buds tap explode.
Gnocchetti alla Romana
Print RecipeIngredients
- 1L - whole milk
- 250g - semolina flour
- 100g - butter (50g for the mixture, 50g for the coating before the baking)
- 100g - Parmigiano Reggiano (50g for the mixture, 50g to sprinkle on top before the baking)
- 1 - egg (or 2 if you are only using the yolks)
- 1 - pinch of grated nutmeg
- 1 - pinch of salt
- 1 - pinch of black pepper (optional)
- Extra virgin olive oil (optional - to be used instead of the butter to coat the gnocchi before the baking)
Instructions
Steps:
1. Pour the milk into the pot, turn on the heat, and add the butter;
2. While the butter is melting add salt and grated nutmeg;
3. Bring the milk to a boil;
4. Throw in the semolina flour as soon as you begin to see some bubbles (if you wait too long and the boiling become too strong the milk can come out from the pot);
5. Stir until the milk is absorbed by the semolina flour, it will take a just a couple of minutes;
6. Turn off the heat;
7. Set aside the pot, add one whole egg and start mixing as soon as you toss it in, you don’t want the egg to cook before it’s well combined. Alternatively you can add two egg yolks instead of a whole egg.
8. Add the Parmigiano Reggiano and stir once again;
9. While the mixture is still warm move it to a baking tray or a casserole and flatten it with a spatula;
10. Wait for the mixture to cool down;
11. Preheat the oven to 200°C (or 400°F);
12. Remove the plastic wrap, flip the tray (or casserole) onto a cutting board and remove the baking sheet.
13. Tradidionally you should cut the now more firm mixture into rounds using a glass or cookie cutter… but why lose time? Grab a knife and cut the whole thing into small cubes;
14. Put the gnocchi back into the casserole;
15. Add some melted butter on top (or extra virgin olive oil) along with some grated cheese and a pinch of black pepper (you can also add some prosciutto cotto or ham).
16. Put the cassarole into the oven for 15-20 minutes (or more if you want that crunchy crust);
17. Time to plate and serve.
