Gnocchi alla Romana
Presentation
As the name implies, gnocchi alla romana are a Roman dish that is cooked all over Italy. Simple Italian recipe in preparation, delicate in the softness of the gnocco and strong in taste thanks to Parmesan, pecorino and butter. Fantastic dish especially if eaten hot.
Ingredients:
- half a liter of whole milk
- 125g of semolina
- 4g of salt
- 1 egg yolk
- 50g of Parmesan cheese
- nutmeg as required
- 15g of butter
- 35g of melted butter
- 20g of pecorino romano
Preparation:
1 Pour the milk into a small saucepan, then add the butter, salt and nutmeg. When the milk begins to boil 2 pour the semolina a little at a time, stirring vigorously with a whisk to prevent lumps from forming. Cook the mixture over low heat until it thickens. At this point, remove the pot from the heat and, stirring with a spoon, 3 add the egg yolk.
When the mixture is very cold, 7 remove it from the parchment paper and 8 cut slices about 1.5 centimeters thick, wetting the blade of the knife every now and then to prevent it from sticking. At this point 9 arrange the gnocchi slightly overlapping on a greased baking tray so as to occupy the entire surface.
10 Distribute the melted butter and 11 pecorino romano evenly over the gnocchi. 12 Now the gnocchi are ready to be baked at 200 ° C for 20 minutes and then turn on the grill for 4-5 minutes (static oven). When the gnocchi are golden on the surface, remove them from the oven and serve them hot.
Advise
- Be careful, to prepare this dish you need semolina and not semolina which is something else.
- If the gnocchi struggle to become golden you can cook them a few more minutes in a convection oven.
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