Gnocchi alla romana
- Preparation and cooking time
- Total time
- plus cooking
- A little effort
- Serves 4
Skip to ingredients
- 1 litre milk
- 40g butter
- 250g coarsely ground semolina
- 3 eggsyolks only
- grated to make 3 tbsp parmesan
FOR BAKING
- 60g buttermelted
- (or vegetarian alternative) 60g parmesangrated
- grated to make ⅛ tsp nutmeg
Nutrition: per serving
- kcal656
- fat36.2g
- saturates20.4g
- carbs60.6g
- fibre1.3g
- protein25.6g
- salt1.08g
Method
step 1
Heat the milk with ½ tsp salt and 20g butter in a non-stick pan. When it boils, sprinkle in the semolina, whisking to prevent lumps from forming. Bring the mixture to the boil. Lower heat and simmer for 15-20 minutes, stirring occasionally. The mixture will be very thick.
step 2
Remove from heat and beat in the remaining 20g butter, and then the egg yolks, one at a time. Stir in the parmesan and season with salt.
step 3
Sprinkle a little cold water onto a work surface. Spread the mixture onto it, in an even layer about 1cm thick. Cool for at least 2 hours.
step 4
Heat the oven to 220c/fan 200c/gas 7.
step 5
Butter a shallow baking dish. Cut the semolina into 6cm rounds. Put the trimmings in the bottom of the dish. Pour over a little melted butter and sprinkle with parmesan. Cover with a layer of cut-out circles, overlapping them slightly. Sprinkle with nutmeg and parmesan, and drizzle with more butter. Continue layering until all the ingredients have been used.
step 6
Bake for about 20 minutes, or until the top is browned. Remove from the oven and allow to stand for 5 minutes before serving.
