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Gnocchi alla romana

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Adjust Servings:
Gnocchi dough
2 yolks
250 g semola
1 l milk
1 pinch nutmeg
5 g sat
50 g grated parmigiano
50 g butter
100 g butter
80 g grated pecorino
50 g grated parmigiano

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Gnocchi alla romana


... a crunchy crust!

  • Serves 4
  • Easy


  • Gnocchi dough

  • Sauce



 They are perfect for a winter lunch with family or with friends … served hot!

Gnocchi alla Romana are soft inside with a tasty crust of Pecorino!

A traditional roman recipe that will warm yours heart!





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Place butter in a sauce pan on the low fire. When it is melted add milk and soon it starts to boil, pour in semolina with nutmeg and salt, stirring vigorously with a whisk, to avoid lumps.
Cook the mixture over low heat a few minutes, until it has thickened. Then remove the container from the heat and add two egg yolks to the mixture , mixing with a wood spoon.
Add grated parmigiano and mix everything again.
Now you can pour the mixture in a tray with baking paper and level with a spatula, (must be about 1 cm thick).
Place the tray in the fridge for about 20 minutes.
Once cooled, you will get a compact dough.
With a 4 cm round cookie cutter, make the gnocchi which you will gradually place inside in a well-buttered baking dish.
They will just have to overlap.
Sprinkle with melted butter, but not to hot.
Add grated pecorino and parmigiano. Sprinkle with pepper.
Preheat the oven to 200 degrees and bake them for 20 minutes. Then activate the grill function and leave them au gratin for 5 minutes.

Serve hot!


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