Gnocchi alla romana

Name: Gnocchi alla romana
Cook time: 25 min
Yield: 4 Servings
Ingredients: : 2; : 250 g; : 1 l; : 1 pinch; : 5 g; : 50 g; : 50 g; : 100 g; : 80 g; : 50 g

Cuisine:

Italian

... a crunchy crust!

Serves 4
Easy

Ingredients

Gnocchi dough
2
250 g
1 l
1 pinch
5 g
50 g
50 g
Sauce
100 g
80 g
50 g

Directions

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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Steps

Done

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!

Annapaola

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

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Gnocchi alla romana

Ingredients

Gnocchi dough

Sauce

Directions

Steps

Annapaola

Recipe Reviews

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