Creamy and Rich Gnocchi alla Romana

Name: Creamy and Rich Gnocchi alla Romana
Prep time: 10 min
Cook time: PT20-25M
Total time: PT20-25M
Cuisine: European
Ingredients: Makes about 14 disks:; 500ml milk; 15g butter; 40g freshly grated parmigiano; 125g semolina (griesmeel); 1 egg yolk; Salt, pepper and nutmeg – a generous pinch; To garnish: butter flakes + 10g freshly grated pecorino cheese

by Micaela Harrasser October 19, 2022

October 19, 2022

As the name suggests, these delicious small disks are traditionally from Lazio’s (and Italy’s) capital: Rome! Despite the name, they don’t look nor taste like gnocchi at all!

First, they don’t have potatoes (or other similar ingredients); instead, you mix the flour (semolina in this case) with milk and butter, to make a soft, thick and super rich mixture. The shape is also quite different. Instead of making small pillows, you create thick disks. You can either use a cutter on the flattened mixture, or as I show here, make a cylinder by using baking paper (so that the mixture won’t stick to anything), let it rest to solidify, then cut it. For the final touch, you cover the disks with extra butter and cheese (is there ever enough of the two?) and bake them until you get a stunning crust to balance that super tender heart.

This is the traditional recipe. You can make the dairy free alternative by using a plant based milk (make sure it’s unsweetened), cheese and butter (my go to brand is violife). Because it’s season, if you want to try the Pumpkin-flavored version, check my recipe!

[ratings]

Creamy and Rich Gnocchi alla Romana

Prep Time: 10 min Cooking Time: 20-25 min 20-25 min Nutrition facts: 200 calories 20 grams fat

Ingredients

Makes about 14 disks:

500ml milk
15g butter
40g freshly grated parmigiano
125g semolina (griesmeel)
1 egg yolk
Salt, pepper and nutmeg – a generous pinch
To garnish: butter flakes + 10g freshly grated pecorino cheese

Instructions

In a pot, bring the milk with butter + spices to a gentle simmer.
Once it starts bubbling, add the semolina + cheese slowly while whisking to prevent clumps formation.
Keep stirring until all is mixed through.
Keep cooking on low heat until it solidifies – at this stage replace the whisk with a spatula.
Once it’s so dense it doesn’t fall from the spatula (see below), turn off the heat.
Add the egg yolk and mix well. Let it sit to cool down for 5-10 minutes, then transfer to a baking sheet.
Fold the baking sheet to cover the mixture then use your hands to make it into a cylinder.
Seal and transfer to the fridge to cool and solidify, at least 1h.
Afterwards, turn on the oven to 200C.
Once at temperature, take the roll out of the fridge and slice it (roughly 1cm thickness).
Add to a previously buttered oven dish, then add on top the flaked butter and grated cheese.
Cook on the upper part of the oven until golden, around 20-25 minutes. Note: if after 20 minutes you don't see any crust/coloring, turn on the grill but keep an eye on it as it will burn quickly!
Let it cool a bit before serving, and enjoy!